A little kitchen magic occurs when onions are cooked low and slow. Their natural sugars are drawn to the surface, turning a deep amber color and mellowing into rich, savory flavor with gentle sweetness. Although caramelizing onions is not a fast process, it’s easy to do and well worth the effort. They’re great on sandwiches, spooned into dips, added to salads, and much more.
- 1/4 cup butter
- 3 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- In a large skillet, melt butter over medium-low heat. Add onions; cover and cook, stirring occasionally, for 40 minutes.
- Increase heat to medium-high. Uncover and cook, stirring frequently, for 10 to 15 minutes or until onions are caramel colored.
- Remove from heat, and stir in vinegar, pepper, and salt. Use immediately, or let cool, cover, and refrigerate for up to 5 days.