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Apple-Cider Caramelized Onions

October 20, 2009

I meant to post this a few months ago, but seeing that just posted a recipe for pork chops, I think including these onions (which would go GREAT with the previous post) is appropriate.

I asked Jared to pick up a main course for dinner from the grocery. I didn’t really care what it was, but when he brought home pork chops, I knew exactly what I wanted to do with them: cover them in a sticky, spicy glaze and caramelized onions!

The process is simple, and the ingredients are probably in your pantry or fridge already.

Apple-Cider Quick Caramelized Onions
2 T. unsalted butter
1 Large Yellow or Brown Onion, sliced very thinly but in long pieces
1/4 c. Apple Cider Vinegar
2 T. granulated sugar

  • Over low heat in a large saute pan, melt butter.
  • When butter foam subsides, add onions and saute, stirring frequently. Add a pinch of kosher salt.
  • After 8 – 10 minutes, the onions will begin to brown. At this stage, add half the apple cider vinegar. Scrape the bottom of the pan to remove any stuck on brown bits.
  • Continue to cook until all the liquid is gone and the onions again begin to stick to the bottom, about five minutes. Add the rest of the vinegar.
  • Continue stirring and cooking the onions for another five minutes or so. The onions should be sticky and sweet. Serve…with almost anything.
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