Heat water in a pan until almost boiling, add peeled and sliced raw onions, put on the lid and turn down the heat. In about 20 minutes (take off the lid to stir occasionally) you will have a pan of golden onions. They will taste even better if you add a little fat to the pan: butter, bacon fat, ham fat, or oil. Add a little wine, apple cider vinegar or citrus juice to spark the flavours.
A little diced garlic is good too.
Carmelized Onions #1
- 4 tbsp olive oil
- 5 onions, thinly sliced
- 1 tsp salt
- 1-1/2 tbsp sugar
- 2 tbsp balsamic vinegar or apple cider vinegar
Add onions and salt. Cook slowly, stirring often, till soft and golden (45 min.)
Add sugar and vinegar.
Cook 5 minutes more, stirring, until onions are rich and carmelized.
Carmelized Onions #2
- 2 Tbsp butter
- 1 large onion, sliced
- pinch of fresh thyme
- 1 bay leaf
- balsamic vinegar
- maple syrup
Melt 2 Tbsp butter in a heavy skillet.
Add onion, thyme, bay leaf.
Cook on medium heat until onions are lightly browned, 15-20 minutes.
Discard bay leaf.
Add a splash of vinegar and maple syrup.
Cook a few more minutes, add salt and pepper to taste.
