Caramelized onions
Ingredients
- 4 pcOnion (thinly sliced)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 tbspRed wine vinegar
Method
Melting onions with a deep amber color, releasing a sweet and powerful aroma. The texture is jam-like and coats the palate, achieved without any added sugar.
- 1
Thinly slice the onions into 2mm strips. Uniformity is key so that all pieces cook at the same speed.
- 2
Heat olive oil in a wide sauté pan. Add the onions and a pinch of salt to draw out their moisture. They should become translucent.
- 3
Lower the heat to minimum. Cook while stirring regularly. The onions will turn from golden to a hazelnut brown. They must not burn but candy in their own sugar.
- 4
Add the red wine vinegar. Scrape the bottom of the pan with a spatula to release the browned bits. The mixture should be glossy and the sauce should coat the onions.
Frequently asked questions
How do you get this dish right?
- Patience is your only secret ingredient: never turn up the heat to go faster, you would burn the bitterness instead of releasing the sugar.
- If the onions stick too much at the end of cooking, add a tablespoon of water to restart the caramelization without burning the juices.
How long does this dish keep?
Keeps for 5 days in the refrigerator in an airtight jar or 3 months in the freezer.
