makes 2 cups
2 1/2 pounds of onions, red or yellow
2 tablespoons unsalted butter
1 tablespoon neutral oil (I use canola or safflower)
2-4 cloves of garlic, finely minced
1 tablespoon fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 cup water for red onions or 1/4 cup white wine for yellow onions
1 teaspoon balsamic vinegar if using red onions
Kosher salt and freshly ground pepper to taste
Trim the tops and root ends of the onions and cut in half from top to bottom. Lay one half on the surface of a cutting board and cut the onion lengthwise following the grain of the onion. This will help the onion soften. Repeat with remaining onions.
In a large skillet over medium heat, melt the oil and butter. Add the onions and stir to coat the onions in the oil and butter. Sauté for 10 minutes. If using yellow onions, add the garlic and thyme. Season with 1 teaspoon of salt and 1/2 teaspoon of sugar and cook for 1 hour stirring occasionally. Do not be tempted to increase the heat. The long and slow cooking softens the onions before they can be caramelized. Increase the heat to medium-high and cook, stirring frequently, until browned and caramelized, about 25-30 minutes. Deglaze the pan with 1/4 cup water or wine, scraping up any browned bits. Continue to cook until the liquid has evaporated. Add the balsamic vinegar to the red onions. Season to taste with salt and freshly ground pepper. Enjoy!
Printed from thegalleygourmet.net
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