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Overloading the Machine
Carmelized onions
- 5 onions, frenched
- Olive oil
- 1 teaspoon sugar
- salt
- 1 tablespoon balsamic vinegar
Heat a large flat-bottomed pan over medium-high heat. When hot, add the onions. Stir to coat with the oil, then spread them out over the bottom of the pan. Cook for 10 minutes, stirring every few minutes.
Sprinkle salt and 1 teaspoon sugar over the onions. Stir, and reduce the heat to medium-low.
Cook for another 30 minutes, allowing the onions to brown but stirring them when they start to stick. Add a little oil if needed.
Add balsamic vinegar to deglaze the pan.
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This page was last modified on 2011 December 20.