This is so easy and sooooo delicious! Just make up a batch and keep it in the refrigerator. If you don’t end up eating it by the spoonful, mix it into scrambled eggs, steamed veggies, or quinoa. Or use some to top grilled fish! I just had a dollop on a field green salad – YUM!
Note: Earlier I posted the blog entry, Caramelized Onions and Roasted Spinach, so why am I now posting a blog entry just about caramelized red onions? Because when you saute the onions in a pan for a relatively long time over moderate to low heat (as in this recipe) – and add balsamic vinegar, the result is more caramelized/sweeter than you get when you roast the onions — at least when roasting them according to the recipe I came up with for Caramelized Onions and Roasted Spinach. Perhaps, if the red onions had been roasted longer, at a lower temperature, and with more oil, then the roasted onions might have been sweeter, like they are in this recipe that involves pan sauteing. I plan to experiment with long, slow roasting at lower temperatures temperatures and report back here later. But if any of you have experience with this, please let us all know; just write a comment!
2 red onions (about 5 ounces each)
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
freshly ground black pepper, to taste
Cut the onions in half lengthwise. Place each half, cut side down, on a cutting board and cut each half into 2 equal wedges. Then cut each wedge into 1/4-inch thick slices; set aside.
Heat the olive oil in a 10- or 11-inch Teflon-free, non-stick skillet (see “cooking gear” below) over medium heat. When the oil is hot, add the sliced red onions to the pan and mix to coat the onions with the oil. Saute the onions for 10 minutes, stirring occasionally. Then reduce the heat to medium-low and continue sautéing the onions for another 15 minutes, stirring occasionally, or until onions are caramelized and slightly browned. Add the balsamic vinegar to the onions in the pan and stir to mix for about a minute, or until the liquid has evaporated. Add freshly ground black pepper to the onions and mix to distribute it evenly.
And that’s it!
Enjoy and be healthy!
Swiss Diamond non-stick fry pan
I’m not sure if this pan is totally teflon-free or not…but since the surface of this pan won’t flake off, I, myself feel it’s OK to use…
So…I just bought – and love – the Swiss Diamond 11-inch (European size) fry pan. This line of pans won the International Inventors Gold Award. The pan’s surface is covered with a nan0-composite containing real diamond crystals and that makes for a very hard and durable (non-flaking) non-stick surface with perfect heat distribution from the center of the pan to the outer edges. Even metal utensils are safe to use in this pan, though I generally use silicone or wooden ones. The pan, with its comfortable non-metal handle, is safe in the oven to 500 degrees F (260 C) so it can go from stovetop to the oven.
Note: If you can get to a William Sonoma Outlet store, that’s a good place to get a good price on this pan!