How to caramelize onions
December 4th 2010 15:14
Onions are the givers of soooo much pleasure, and yet my kids, and many many adults swear they don't liike them.. Well my kids, and many adults, you are wrong. Yup, I said it, you are wrongyo bongyo! I use at least 10 lbs(4kg) of onions every week at home, and about 10 kgs at work.So, I'm including a foolproof onion caramelizing recipe that will win over any knuckleheads in your circle who claim an aversion to onions.
Caramelized onions:
1 tablespoon butter
500g red or sweet (Vidalia, Texas, Hawaii) onions, thinly sliced
100ml balsamic vinegar
1 1/2 teaspoons brown sugar or agave nectar
Melt butter on medium-high in a pan large enough to JUST fit the onions. Add onions, reduce heat to medium and sauté until brown and limp and the juices have released. Stir frequently. Add vinegar and sugar or agave nectar and cook until almost all vinegar is absorbed. DO NOT ALLOW IT TO BURN. Season with salt and pepper and cool. Use this on hamburgs, sausages, pizza, fish, grilled meat, in sauces of all kinds!
Caramelized onions:
1 tablespoon butter
500g red or sweet (Vidalia, Texas, Hawaii) onions, thinly sliced
100ml balsamic vinegar
1 1/2 teaspoons brown sugar or agave nectar
Melt butter on medium-high in a pan large enough to JUST fit the onions. Add onions, reduce heat to medium and sauté until brown and limp and the juices have released. Stir frequently. Add vinegar and sugar or agave nectar and cook until almost all vinegar is absorbed. DO NOT ALLOW IT TO BURN. Season with salt and pepper and cool. Use this on hamburgs, sausages, pizza, fish, grilled meat, in sauces of all kinds!
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