Onions are probably my favorite food. I buy them in bulk and always chops a little extra if they are in my recipe to snack on while I cook. It's the crisp and juicy texture that I can't get enough of.
My favorite onions are blooming onions but since I don't want to weigh a billion pounds I avoid making them. These caramelized onions are coming in at a respectable second. They are good on eggs, pizza, grilled cheese, and even plain toast.
Caramelized Onions
Adapted from Shutterbean
- 1/2 cup extra virgin olive oil
- 2 pounds onions, thinly sliced
- 1/2 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- kosher salt
Heat oil in a large sauce pan over medium-high heat. Cook onions covered stirring occasionally for 15 minutes. Add the stock, balsamic vinegar, and brown sugar. Cook uncovered until onions are caramelized stirring occasionally between 30 minutes and an hour. Season with salt, let cool, and keep in the refrigerator for up to two weeks.
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