Caramelized Onions
Servings: 8 people
- 4 large (about 1 pound) (500 grams) onions white, yellow, or red
- 1 tablespoon olive oil extra virgin
- 1 tablespoon sugar
- 1 teaspoon salt
- 1½ cups (240 grams) water
- 1 tablespoon vinegar balsamic or apple cider
- Peel 4 large (about 1 pound) onions and cut them into ⅕ inch or ½ cm slices.
- Heat 1 tablespoon olive oil in a large skillet with a heavy bottom.Add the sliced onions, 1 tablespoon sugar, and 1 teaspoon saltSauté on medium-high heat for 5 minutes until they start to soften and become translucent.
- Add 1½ cups water and simmer on medium-low heat for about 20 to 30 minutes. Stir occasionally.By the end, the onion should be soft and golden brown and absorb all water.
- Turn the heat to high and add 1 tablespoon vinegar to the hot pan.Stir the onions for a couple of minutes to mix them with the vinegar.When the vinegar has been absorbed completely, turn the heat off, taste, and adjust for salt.
Nutrition information is an estimate for 1 small serving of caramelized onions out of 8 servings.
SUBSTITUTIONS
Onions: we used yellow onions. Substitute red onions, white onions, or shallots.
Olive oil: You can use olive oil or extra virgin olive oil. You can substitute avocado oil or another vegetable oil for olive oil.
Vinegar: We recommend balsamic vinegar because of its complex, sweet, and bold flavor. You can substitute apple cider vinegar or another type of vinegar for balsamic.
Sugar: You can use white or brown sugar. You can also omit the sugar, but the onions will lack the oomph and take longer to caramelize.
STORAGE
Refrigerator: Store in an airtight container. Lasts up to 1 week.
Freezer: Cool completely before freezing. Store in a freezer-friendly container. Lasts up to 3 months
Frozen in portions: Freeze in ice cube trays. Once frozen, transfer cubes to a freezer-safe bag. Allows for thawing small portions as needed.
To use frozen onions, defrost in the refrigerator for several hours and serve at room temperature.
