Apple-Cider Caramelized OnionsOctober 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.