This recipe comes via Katy and Gordon Reeder. These onions are suprebly and sophisticatedly sweet, that is, sweet but just sweet enough. They’re a dynamite flavor addition to a wide variety of dishes. Here’s the recipe:
Balsamic Vinegar Caramelized Onions
2 yellow onions, julienned
Kosher salt and freshly ground black pepper
1/4 cup good quality baslamic vinegar
2 T brown sugar
1 T fresh thyme, minced
Extra virgin olive oil
Heat a saute pan large enough to hold all of the onions with a bit of olive oil over medium heat. Add the onions and saute until they just begin to color, tossing frequently. Add the balsamic vinegar and brown sugar and stir or toss to combine. Cover, reduce the heat, and let cook for about 30-35 minutes, or until the onions have cooked down and caramelized deeply. Add the thyme and toss to combine. Serve.
Two great uses for these onions are: 1) tossing with linguine, bacon or pancetta, and a bit of Parmesan cheese. So delightful! or 2) Pairing with a grilled Rib eye steak like I did:
The sweetness of the onions provides a nice counterpoint to the deep beefiness of the steak as well as providing a nice acidic high note to the whole dish. When topped with some high-quality butter, this dish is damn near perfect. I served it with some Caramelized Broccoli with Garlic. The steak was grilled according to my charcoal chimney method. Enjoy!
I once left these onions sitting untended for a little too long, at a little too high of heat, in my brother Jim’s cast iron skillet, which pretty much was the ruin of the pan. Not sure I’ve been forgiven yet!