Caramelized Onions

By minicoopercraig

Sweet, rich caramelized onions have the MIdas touch, turning everything they adorn into gastronomic gold. They're the perfect low-calorie flavor builders, working both as a condiment (replacing mayo and spreads on a burger) and as a topping for sandwiches, omelets and hunks of grilled steak. If you're going to take the time to properly caramelize onions, you might as well make a big batch; they keep in the fridge in a sealed container for 10 days.

Ingredients

• 1 Tbsp butter
• 4 medium red onions, sliced
• Salt and black pepper to taste
• 2 Tbsp balsamic vinegar

Details

Servings 2

Preparation

Step 1

Heat the butter in a large saucepan or pot over medium-low heat. Add the onions and a few pinches of salt and cook, stirring occasionally, until the onions have gone from translucent to a light caramel color, about 20 to 30 minutes. (You can cook these for a shorter time over a higher temperature, but the results won't be quite as good.) Add the vinegar and a few pinches of black pepper and cook for another 3 to 5 minutes.