Quick caramelized onions in a pan, a delight to enjoy with cheese, or as a side for meat or fish. I prepare it with little sugar as needed, but it can also be cooked with more sugar and stored in a jar for a long time. I love to enjoy it on crostini with cheese, or perfect as already said with roast meat, but also with fish, I usually make it with tuna or swordfish, or to accompany fried cod, but it’s also great for enhancing our dishes, like a good potato salad. It’s so good that it’s enjoyed with pleasure in an endless number of dishes. I prepare it often and especially when organizing lunches or dinners with company, everyone loves it and it makes every dish more delicious and refined. Then in Calabria, we have our good red Tropea onions, so we can’t resist the temptation to prepare it, but out of curiosity, I also tried with common red onions, really excellent even in that case, the taste logically changes, more intense, but also the color darker.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 1 small bowl
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Caramelized Onions
- 2 red onions
- to taste salt
- 1/2 cup white wine vinegar
- 3 tbsps sugar (scant)
- to taste olive oil
Tools to Prepare Caramelized Onions with Red Onions
- 1 Cutting Board
- 1 Pan
- 1 Knife
- 1 Spoon
Steps to Prepare Caramelized Red Onion
Clean the onions, cut them in half lengthwise and slice into slices about half a cm thick.
Place them in a non-stick pan with a little olive oil, add a little salt and stir, cover, keep over low heat, and let them stew.
When the onions are soft, add the vinegar and continue cooking until it evaporates, you can also increase the heat a little.
At the end, once the vinegar is reduced, add the sugar, I used 3 scant tablespoons to caramelize my two beautiful red Tropea onions.
Once the sugar is added, it will only take a few minutes for the onions to caramelize, at which point you can turn off the heat and transfer our caramelized onions to a bowl, ready to be enjoyed, ideal cold, but also great hot.
If there are leftovers, they can be stored in the fridge in a closed container, they can also be stored for a few weeks if the sugar amount is enough to keep them well caramelized.
FAQ
Can you make jam out of it?
If we use more sugar, we can extend the cooking time and make jam to preserve in a jar.
