How to Make Caramelized Onions
I'm thrilled to share one of my all-time favorite additions to nearly any dish—caramelized onions. These golden, sweet delights are not just another ingredient; they're a game-changer. Whether you’re dressing up a steak, topping off some fish, or just mixing into mashed potatoes, caramelized onions bring a depth of flavor that can transform the ordinary into extraordinary. So, grab your onions, and let’s get started—I promise, this is going to be both fun and delicious!
Recipe Video
Recipe Ingredients
- 2 tablespoons Garlic Olive Oil or Clarified Butter
- 2-3 large Onions, thinly sliced
- ¼ cup Traditional 18 year old Balsamic Vinegar
- 2 tablespoons Brown Sugar*
- Salt and Pepper to taste
Recipe Instructions
- Peel the onions and slice them thinly, pole to pole, to ensure even cooking. Aim for slices about 2-3 mm thick.
- In a large enough fry pan over medium heat, heat the olive oil. Once hot (365°F / 185°C), add the onions ensuring they are spread out evenly and sauté for a couple minutes.
- Cover and cook stirring well every 2 to 3 minutes to ensure even cooking and caramelization. This should take about 10 minutes, or until they are a nice dark golden brown.
- Add the vinegar and sugar* (if needed) to achieve the perfect balance between sweet and savory.
- *If you are using aged (sweet) Balsamic Vinegar, skip the sugar.
