By Bernadette Kathryn, LMT, IHLC
Caramelized Onions are an amazing element to many dishes. They can be eaten as a side dish all by themselves or used as an important component in a more substantial dish, like Onion Soup or as a base for the gravy that is used for the Salisbury Steak.
Making perfect caramelized onions is pretty simple really, it just takes patience. You can do it with very little oil if you want ~ it’s easy with a little bit of EVOO, patience and a lid to the sauce pan. When you put a lid on the pan, you trap in the moisture from the onion and allow them to cook with their steam. When you remove the lid, the onions will continue cooking slowly and caramelize until just the right amount of color has emerged from the process. Then, it’s time to add a bit of balsamic vinegar to deglaze the pan and complete the process. What you will have is an amazing dish of sweet, tangy onions that will compliment any meal with deliciousness.
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