Description
This classic recipe for caramelized onions transforms simple onions into a sweet, deeply flavorful condiment perfect for enhancing a variety of dishes. Slow-cooked in olive oil and finished with a touch of balsamic vinegar, these onions develop a rich golden brown color and soft texture, making them ideal for burgers, sandwiches, pizzas, or as a savory side.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 3 medium to large onions, thinly sliced
- Pinch of salt
- 1 tablespoon balsamic vinegar
Instructions
- Heat the oil and begin browning: Heat the olive oil in a large skillet over high heat. Add the sliced onions and cook for about 10 minutes, stirring constantly until they begin to brown.
- Reduce heat and season: Lower the heat to medium and sprinkle a pinch of salt over the onions. Continue cooking for another 10 minutes, stirring occasionally to promote even cooking and prevent burning.
- Slow caramelize: Further lower the heat and cook the onions for an additional 10 minutes, stirring regularly. If the onions begin to stick, add a splash of water to deglaze the pan and prevent burning while allowing sugars to develop.
- Finish with balsamic vinegar: Once the onions are golden brown, soft, and fully caramelized, remove from heat and drizzle with the balsamic vinegar. Stir well to deglaze the pan and coat all onion pieces with the flavorful vinegar.
Notes
- Use wide slices for more texture or thinner slices for quicker caramelization.
- If onions start to burn, reduce the heat immediately and add a splash of water or broth.
- Caramelized onions can be stored in an airtight container in the refrigerator for up to one week.
- Try adding a pinch of sugar if your onions aren’t sweet enough during the cooking process.
- Balsamic vinegar adds a tangy sweetness; you can substitute with red wine vinegar for a different flavor.
