Balsamic Caramelized Onions
Cooking onions for 20 to 30 minutes caramelizes them and makes them meltingly tender, while the addition of two types of vinegar adds to their complex sweet-tart flavor. Delicious on burgers and short rib sliders, the onions also make a wonderful topping for pizza.
- 1 Tbs. extra-virgin olive oil
- 2 yellow onions, thinly sliced
- Kosher salt and freshly ground pepper
- 2 Tbs. balsamic vinegar
- 2 Tbs. red wine vinegar
In a large fry pan over medium heat, warm the olive oil. Add the onions and a pinch of salt. Sauté, stirring often, until the onions are golden brown, about 20 minutes. Add the balsamic and red wine vinegars and cook until the liquid is reduced by half, about 3 minutes. Season the onions with salt and pepper. Use the onions immediately, or cover and refrigerate for up to 3 days. Makes about 1 cup; serves 6.
Williams Sonoma Test Kitchen