Caramelizing onions is simply cooking them slowly in olive oil until the natural sugars are released and the onions have browned nicely. The flavor is so wonderful, and a lovely topping for pizzas, bruschetta, sandwiches, eggs, salads, burgers… and the list continues! Eat them warm, room temperature or even cold. I’m 99.9% sure I prefer them cold after they’ve been in the fridge overnight. Such a rich taste.
My husband hates onions and says they look like worms, and I guess they sort of do. Doesn’t change the fact that they are so good!
What I Used:
1 medium yellow onion, sliced into rings
1-2 tablespoons olive oil
salt & pepper
Drizzle of balsamic vinegar to deglaze the pan. (optional)
What I Did:
Heat olive oil over medium-high heat. Sprinkle salt and pepper over onions. Toss in sliced onion and give a quick stir. Continue to cook until onions have browned, about 20 minutes. Next, I drizzled with balsamic vinegar and stirred to deglaze the pan. I love the flavor balsamic adds to the caramelized onions. This is optional, but I find it takes them to another level.
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