Friday, June 21, 2013

Perfect Caramelized Onions


A NO-BRAINER THAT COMES OUT PERFECT EVERY TIME 




I like to cut corners when it comes to cooking.  The faster the better.  However, there are times when cutting your time short just isn't feasible.  Onions, for example, need TLC.  Once you eat this recipe and make the effort, you'll never want any other kind of sauteed onion ever again.  I swear they taste like candy.  I'm seriously entertaining the idea of making a legitimate dessert with them... some berries maybe?  A cheesecake?  Bacon should be incorporated somehow... I'll mull it over.  In the meantime, start up your favorite half-hour prime time comedy show or today's Jeopardy and let your onions sweat deliciousness.  Then throw them on the fastest skirt steak ever.  It was my "Week in Advance" dinner last Thursday.  Remember?

INGREDIENTS:

1 large yellow onion
2 cloves garlic
1 tbsp good olive oil
1 1/2 tbsp butter (you can sub more oil or use some animal fat)

1 tsp salt
1/2 tsp pepper
1 tsp balsamic vinegar


TOOLS REQUIRED:

Skillet                          

INSTRUCTIONS:

1.
















2.
Dice up your onion.  I like to make them into half moons - makes 'em the perfect length.  Add it to a skillet with your butter melted on medium heat.  Add the oil, salt, and pepper.  Give the onions a good toss and turn your heat down to medium-low.  Now let 'em sweat.





Toss them around every few minutes.  At 15-20 minutes, they should start to have a carmel-y color.  At this point, add your minced garlic and turn the temperature down low to just above a simmer (you want the garlic to be sweet and glossy like the onions, not brown and crispy).  Toss and leave 'em be for 15 more minutes (you won't need to check on them as often - every 5 minutes will do).  



3.
Once the onions have a nice brown color and they've been fully reduced, add your teaspoon of balsamico (yes, just a tsp... a little goes a long way) to deglaze the pan and give the acid and hint of extra sugar which makes these onions UGH SO GOOD.  Toss and serve.  I highly recommended using these babies as a topping to skirt steak and burgers.  But honestly, sometimes I eat them for dessert.

SERVES 3-4




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