Have you ever tried to prepare balsamic onions at home? It’s really easy and your will get a very versatile side dish to come your meal and get some very tasty dishes.
I used this as onion salad for our first raclette this year but here some more suggestions:
- a spoonful for your burgers and sandwiches
- complete your cold meat or salad appetizers
- while cooking you can add it to soups, casseroles, pasta sauces or braised dishes
- serve it to boiling meat or other meat dishes
Prepare this in a big skillet to medium heat, and let the onions cook slowly avoiding burning. In this way the wine and sugars have time to get inside the onion layers and caramelize steadily. Don’t stir while cooking as you want them look attractive!
The quantity of sugar you will add is up to you, it depends on your taste and the way you will use it.
Caramelized onions will keep just fine in the fridge for around a week, but you can also freeze them or place them in jar and make pretty presents. For canning remember to place the bay leaf and the herbs of the side of the jar to make it look more beautiful and sterilize them.
I found that a mixture of yellow and red onions is delicious and looks really beautiful!
- 8-12 small onions (if possible a mixture of yellow and red onions)
- 1 1/2 cup of white wine
- 1-3 tablespoons brown sugar (for the raclette side dish I used only one)
- 1 bay leaf
- 4-8 savory or thyme springs (I used the winter savory, Satureja montana)
- 1 teaspoon peppercorns
- Salt to taste
- 4 tablespoons balsamic vinegar
- Trim the tip and as less as possible of the root from the onions, cut them in half and remove the skins. Slice the onion vertically in wedges
- Add all the onions to the skillet add 1 cup of wine, sugar herbs, peppercorns and salt and cook slowly covered for about 20 minutes.
- Remove lid and cook until wine liquid is almost evaporated and onions begins to caramelize.
- When your onions have finished cooking, pour 1/4 cup wine. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up gently all the fond. Salt the onions to taste and add the balsamic vinegar.
- Let them cool in the skillet and transfer to a serving dish or storage container.