1 large sweet onion, such as Walla Walla or Vidalia
1 teaspoon Balsamic Vinegar (optional)
water, as needed
To your health and happiness,
Beans and Rice
Yes, you can caramelize onions without oil, salt, or even a non-stick pan. In this post, I will show you how simple it is to do. All you need is a sweet onion, a stainless steel pan, some water, and a little Balsamic Vinegar. The results are a lovely, sweet, soft, oniony topping that you can add to almost any dish. Caramelized Onion 1 large sweet onion, such as Walla Walla or Vidalia 1 teaspoon Balsamic Vinegar (optional) water, as needed Start by cutting the onion. Trim off the root and the stem ends, cut in half, and remove the outer skin and the tougher, top layer of onion. If the top layer looks alright, then leave it on. Slice the onion in half lengthwise, from root end to stem end. Slice into thin strips. When you get to the end piece, tip it flat and continue to slice. Slice any pieces that seem too big. Preheat a large flat-bottomed saucepan or skillet with a lid over medium heat. When the pan is hot enough, spread the onion slices over the bottom and cover with a lid. Let cook for 5 minutes. No peeking. No stirring. After 5 minutes, remove the lid and lift the onions to stir, turning the cooked ones on the bottom to the top, and letting the top ones settle on the bottom. Let sit for another 3 minutes before stirring again. Continue letting the onions sit for a few minutes and then turning them over for about 15 to 20 minutes total, until the onions are cooked to your liking. Add splashes of water to deglaze the pan as it dries out. Let the pan dry out again before adding more water. After 15 minutes or so, taste the onions. If you would like them sweeter, add a teaspoon of Balsamic Vinegar and toss to coat. Turn off the heat, and allow them to sit for a couple of minutes more. Try caramelized onions on baked potatoes, in sandwiches, wraps, pitas, or tacos, as a pizza topping, maybe even to flavour hummus. Simple additions to meals like this can really add variety and a special dimension to an otherwise plain meal. My lunch today was baked potato with sauteed tempeh and mushrooms, and steamed broccoli. I ate two plates. Yum.
To your health and happiness, Beans and Rice
1 Comment
Lynne
2/19/2024 01:20:34 pm
Delicìous.
Reply
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I love cooking and eating delicious, health-sustaining whole foods. My simple and inviting recipes are gluten-free because I have Celiac Disease, plant-based to protect the animals and the environment, and use minimally-processed, low-fat ingredients to promote vibrant good health. Click the Print Recipe button at the end of each post for a pdf of the recipes. Archives
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