This recipe is so simple, but a little time intensive.
It makes any sandwich, wrap or burger tastier, so it’s worth the effort.
2-3 onions. It seems like a lot, but they cook down to next to nothing.
2 tbsps of olive oil, canola oil, or Earth Balance Butter.
1/4 cup of balsamic vinegar. If you like your caramelised onions really dark and tart, use more.
1. Slice your onion rings. Laugh all you want, but I have super sensitive eyes and I do wear googles doing this. They fog up hugely so be careful!
2. Cook for an hour on low heat. Shuffles your onions around with a spatula, making sure they are all nicely coated.
3. Check every ten minutes or so and keep shuffling with the spatula every time you check. I am rather anxious after an incident where I burnt my onions to a nasty, charcoaly crisp, and now I have a tendency to check them every five minutes or so.
4. They should start reducing down around the 20-30 minute mark and starting to develop fond. What is fond? It’s the sticky looking bits that develop on the onion slices during the caramelisation process. It’s a word used to describe this process for the sticky residue from other veggies and meats, and it’s the basis for many pan-based sauces.
5. To make the most of this fond, you need to deglaze the onions. I usually wait until the 50+ mark of cooking and use balsamic vinegar. I splash in about 1/4 of a cup, and make sure all the slices are evenly coated. I let it cook another ten minutes and then remove the pan from the heat.
At this stage I keep a portion of the caramelised onions in the fridge for immediate use, and I freeze the rest in individual portions that I can use later.
You can connect with South Nomad, Jessica over at Google.