Remember a few years ago when salsa was poised to pass catsup (ketchup?) and become the most popular condiment in the United States? Caramelized onions may never take the number one (or, numero uno) spot, but they are definitely in my top five. Maybe even my top three.
A few spoonfuls of caramelized onions will take almost any sandwich from good to gourmet. They’re great when mixed in with mashed potatoes or added to an omelet, and I’ve used them in tarts, pizza, pasta…pretty much everything but dessert.
One of the things I like best about caramelized onions is how easy they are to make. Talk about bang for your buck! With just a little effort you get something amazing in return.
Peel three large onions, then cut them in half. Then start slicing them as thin as you possibly can. A sharp knife is safer and easier to use than a dull knife.
Melt a tablespoon of butter in a heavy pan, then add the onions and start stirring over medium/high heat until the onions are translucent and have released most of their moisture.
As the onions cooks they’ll get sweeter, but not quite sweet enough. Just a quarter cup of brown sugar will give them a deep, rich color and some added sweetness.
At this point the onions are soft, and have cooked down to about a third of their original volume. Now we just need to add some apple cider vinegar, and continue to stir, stir, stir until once again, all of the excess moisture has cooked out of the pot.
Now we finish it off with one more tablespoon of butter, stirred into the caramelized onions. All that’s left to do is to put them in a jar and refrigerate between uses. I’ve heard rumors that caramelized onions will safely keep in your refrigerator for a week or two, but I’ve never made a batch that didn’t get eaten in just a few days.
- 3 large onions
- 2 Tbsp butter, divided
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- Peel onions, cut in half, and slice them as thin as you can
- Melt 1 Tbsp butter in a large pot
- Add onions and cook over medium/high heat, stirring constantly, until they have released all of their moisture
- Add brown sugar, stir until onions are starting to get dry again
- Add apple cider vinegar, stir until onions are becoming dry
- Remove from heat
- Add 1 Tbsp butter, stir until incorporated
- Store in glass jar and refrigerate for up to 2 weeks