Caramelized Onions

An amber-colored compote, meltingly soft and glossy. The scent of onions slowly browning in hazelnut butter fills the air.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 231
• Protein: 3 g
• Carbs: 20 g
• Fat: 12 g

Ingredients

• 1 kg Yellow onion ( thinly sliced )
• 40 g Minimum butter sweet
• 1 tbsp Sunflower oil
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Thyme ( fresh sprigs )
• 1 tbsp Brown sugar optional

Instructions

1. Slice the onions

   Thinly slice the onions into even strips. Uniform cutting ensures all pieces melt at the same time.

2. Sweat in butter

   Heat butter and oil in a pan. When the mixture foams, add onions with a pinch of salt to draw out the moisture.

3. Slow caramelization

   Lower the heat. Stir regularly. The onions should go from translucent to golden, then to a reddish-brown without burning.

4. Deglaze and reduce

   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.

Chef's tips

• 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.

Storage

Keeps for 5 days in the refrigerator in an airtight jar or 3 months in the freezer.