Welcome to a brand new month of recipes, which means a shiny new NUGGET. Throughout February, we’ll be exploring the many uses for caramelised onions: sticky, mellow and the colour of your nan’s gravy. I promise you that none of the recipes I develop will be French onion soup or a riff on French onion soup. But French onion soup is great! Yeah, it is, but it’s also been in the chokehold of influencers over the past 12 months (‘viral French onion pasta’, viral French onion chicken bake’, ‘viral French onion dip’ viral viral viral), and I think it’s time we let French onion soup rest for a while. She is tired. Caramelised onions do signal comfort, though, so it was inevitable I’d end up knocking on the door of egg mayo. A perfect food. Of course, you will eat this in a sandwich. But there’s also something essential about having crisps with a) a trad sandwich and b) something full of mayo. The highly evolved among you will already be thinking: I will just put the crisps into the sandwich with the egg mayo, and that is why we are friends. It’s actually essential here, so don’t pretend you don’t want to do it; I am telling you to do it. If you want to eat the eggs with just crisps and not bread, like a dip, I respect this decision and will recommend ridged crisps, which will have the strength to scoop.
I used a mixture of Kewpie (sweet, MSG) alongside a bit of Hellman’s (tangier). Use whatever you like, but I probably wouldn’t go full-Kewpie on this sandwich as you’re adding sweetness from the onion. Maybe you’re into that, I don’t know. I favour Sarson’s vinegar for balance and white pepper for seasoning. Plus, fresh chives for a different kind of onion-y swagger. A quick note on caramelised onions: you will likely know that any recipe stating that caramelised onions take less than 45 minutes to an hour is a lie. The trade-off is that it’s easy. You probably know how to caramelise onions already, but just in case… HOW TO MAKE CARAMELISED ONIONS
Caramelised Onion Egg Mayo 6 eggs Make your batch of caramelised onions as per the instructions above. Of course, you could make smaller batch if you don’t want as much on hand. I would, at most, halve the quantities because the onions shrink a lot and it’ll be annoying when you’ve got barely anything left. Cover your eggs with cold water and bring to a boil. As soon as the water starts to boil, set a timer for 5 minutes and 30 seconds. Once the time is up, remove and place in a bowl of cold water. Once cooled, peel the eggs and mash them together with the mayo. Season with salt and a generous amount of Sarson’s and white pepper, then taste and adjust as necessary. You’re going to need to season this highly with salt, vinegar and pepper. Stir through the chives. I don’t think I need to tell you how to make a sandwich with this! But BE GENEROUS. And put the crisps in the sandwich!
SUPERSIZE ME! This week I am bringing you a PIE. Well, not literally but you will have the recipe in this newsletter, landing on Friday. Beef, caramelised onions, Stilton, pickled walnuts… It’s a pretty special one so don’t miss it! Until next time, Flavour Fans x
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Tuesday, February 3, 2026
Flavour Nugget #65: CARAMELISED ONIONS + caramelised onion egg mayo
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