Caramelized onions are a cinch to make and far less expensive that resorting to the store-bought version. Time and onions are the two key ingredients. If kept in an air-tight container, they will keep for a couple of weeks in the refrigerator. They are great on steaks and pork chops. but, they can also be used for soups, tarts, pizzas, sandwiches, dips, and quesadillas. These are just a few ideas. When they are fresh from the oven, they are great on top of a fresh piece of bread with a slather of goat cheese. Yum.
3 medium to large onions, thinly sliced
extra virgin olive oil
sea salt and pepper
handful of thyme, leaves removed
slice the onions thinly and evenly. heat a large saute pan on medium high heat and add the olive oil. (you will want to use your largest saute pan that will give the onions the most amount of space to cook in direct contact to the pan). add the onions to the pan and stir to coat with the olive oil. spread the onions evenly over the pan and let cook, stirring occasionally. once the onions have softened, sprinkle with salt and pepper. let the onions cook for about 30 minutes, stirring occasionally. add a tablespoon of sugar to help the caramelization process.
the onions will begin to brown a bit and stick to the pan, and this is good. be sure to continue to stir occasionally so the onions don’t burn. it is okay to turn down the heat a bit at this time. continue to cook. check on the onions and if they look dry, add additional oil in necessary. as the onions are browning and caramelizing, scrape the brown bits off the bottom of the pan and continue to stir as the onions may need it more so they won’t burn. toss in the thyme once the onions are a deep brown color. to de-glaze the pan and add a richer flavor to the onions, add a good drizzle of balsamic vinegar. stir well and scrape the bottom of the pan one last time. remove the onions from the heat and let cool.
can be stored in the fridge for a couple of weeks in an air-tight container.