Caramelized onions

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.

• Prep time: 10 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 196
• Protein: 2 g
• Carbs: 14 g
• Fat: 15 g

Ingredients

• 4 piece Onion ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 tbsp Red wine vinegar

Instructions

1. Slicing

   Thinly slice the onions into 2mm strips. Uniformity is key so that all pieces cook at the same speed.

2. Sweating

   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. Slow caramelization

   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. Deglazing

   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.

Chef's tips

• 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.

Storage

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