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Onions: Caramelized Onions

Source of Recipe

Cook Now, Serve Later


List of Ingredients

4 tablespoons unsalted butter
3 large Bermuda onions, halve and thinly slice
3 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper


Recipe

Melt butter in heavy skillet over medium low heat. Add onions, cooking covered until very tender, about 30 minutes. Increase the heat to medium, and cook uncovered, stirring occasionally, until onions are a light caramel color, about 45 minutes. If the onions darken too rapidly, reduce the heat to low and cover for a few minutes, then uncover and continue cooking.

Stir in the vinegar, salt and pepper, and cook over high heat, stirring constantly, until vinegar has evaporated. Can be refrigerated up to 3 days. To reheat, about 1 hour before heating, set onions out to come to room temperature. Preheat oven to 350ºF and bake, covered, until heated through, about 15 minutes. Can also reheat in skillet with 1 tbl. melted butter - cook over medium low heat until warmed through, 15 minutes.