Caramelized Onions

Here's the "recipe" for making caramelized onions. Although they are time consuming, they are worth the effort and make a great addition to many meals! Enjoy!

Caramelized Onions

• 3-10 (or more!) onions - either red, white, or yellow (I usually use yellow and they taste great)
• olive oil
• salt
• sprinkle sugar
• few splashes balsamic vinegar

1. Slice root and top end off onion and peel. Cut onion in half. With cut side down, cut the onions lenghtwise (in 1/2" wedges).
2. In a large sautee pan, pour in enough olive oil to make a thin layer over the entire bottom. Heat on med-high heat until oil is shimmering.
3. Add all onions at once. Arrange onions in pan to make even layer.
4. Stir onions every minute at this point. After about 6 minutes, sprinkle onions with a generous amount of salt and about 1 tsp sugar.
5. Keep stirring every minute, until you notice the onions starting to stick to the bottom of the pan. Give them a chance to stick a little bit, so they brown, before scraping/stirring. (Make sure they don't burn!) You can lower the temperature if they are getting too browned too quickly.
6. Continue to cook like this for an additional 15-30 minutes, until the onions are a rich brown colour. As soon as the onions are done, add a splash or two (or three) of balsamic vinegar. This will deglaze the pan as well as add more flavour (and colour) to the onions. *Note - you don't want to drench the onions with the vinegar.*
7. ENJOY!!!!!! (*they will store in the fridge for a few days in air-tight container....but they likely won't last that long!)