Caramelized Onions
These caramelized onions are so delicious on their own, but also make a wonderful addition to other foods…
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 large onions
- 1-2 tablespoons water, as needed
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1-3 teaspoons balsamic vinegar, optional
Instructions
- Peel your onions. Cut the onions in half through the root ends. Slice the onions into ¼” – ½ “ slices.
- In a 12” heavy-bottomed skillet, heat the oil over medium-high heat.
- Once the oil is hot, scatter the onions in the pan, add a pinch of salt, and stir to coat the onions with the oil.
- Turn the heat down to medium-low and stir the onions occasionally, checking for even browning and no burning.
- Continue to cook and stir. The process could take anywhere from 20 minutes to 30 minutes, depending on your stove burner’s heat. If the onions seem to be sticking to the pan, add a splash of water or vegetable stock.
- If you are wanting your onions dark (but not burnt), continue to cook and stir occasionally for another 15 minutes. Don’t turn your back for too long. You don’t want to ruin the onions and have to start over.
- Taste an onion for seasoning and add salt and/or pepper as desired.
- You have the option to add a drizzle of an excellent quality balsamic vinegar over the onions to bring out a little sweetness.
- Once the onions are a deep caramel color, they’re ready to use.
Notes
My family loves Abingdon Olive Oil company oils. We use their Traditional 18-Year Barrel-Aged Balsamic. It’s delicious over salads, too.
Tried this recipe?Let us know how it was!