Caramelized Onions
60 min
total
4
people
231
calories per serving
Ingredients
4 people
- 1 kgYellow onion (thinly sliced)
- 40 gUnsalted butter
- 1 tbspSunflower oil
- 100 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcThyme (fresh sprigs)
- 1 tbspBrown sugar
Method
An amber-colored compote, meltingly soft and glossy. The scent of onions slowly browning in hazelnut butter fills the air.
- 1
Thinly slice the onions into even strips. Uniform cutting ensures all pieces melt at the same time.
- 2
Heat butter and oil in a pan. When the mixture foams, add onions with a pinch of salt to draw out the moisture.
- 3
Lower the heat. Stir regularly. The onions should go from translucent to golden, then to a reddish-brown without burning.
- 4
Pour in the white wine to scrape up the brown bits at the bottom of the pan. Add thyme and pepper. Reduce until the texture matches a jam.
Frequently asked questions
How do you get this dish right?
- Patience is your only secret ingredient: if you turn up the heat, the onion burns and turns bitter instead of sweetening.
- If the bottom of the pan browns too quickly, add a tablespoon of water to release the juices and even out the color.
How long does this dish keep?
Keeps for 5 days in the refrigerator in an airtight jar or 3 months in the freezer.
4.6
21 reviews
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