Caramelized onions are a great side dish to accompany delicious cheeses, to stuff a tasty sandwich with hamburger and crispy bacon or even exquisite bruschetta. In this recipe, I propose two types of cooking: in a pan and in a pressure cooker.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
Ingredients
- 3 Tropea red onions (12 oz)
- to taste salt
- 1 tbsp tbsp balsamic vinegar (or apple cider vinegar)
- 3 tbsp tbsp water
- 2 tbsp brown sugar
- to taste extra virgin olive oil
Caramelized Onions Steps
As a first step, take care of cleaning the onions, remove the outer skin, wash them thoroughly to remove any dirt residues, and slice them thinly.
In a pan, pour 3 tablespoons of oil and add the onions, cooking them on low heat until they become soft. Then add the two tablespoons of brown sugar, salt to taste, and the balsamic vinegar, let it evaporate and finally add the water.
Cover the pan with a lid and cook on low heat for 25-30 minutes. Then, remove the lid and continue cooking for another 40 minutes, stirring occasionally, until the liquids have completely evaporated.
The onions are ready to be served.
Cooking caramelized onions in a pressure cooker is certainly much faster. After cleaning the onions, cut them into not very thin slices.
Pour 3 tablespoons of extra virgin olive oil into the pressure cooker, add the onions, and cook on medium heat for a few minutes. Add the balsamic vinegar, water, the two tablespoons of brown sugar, salt, and close the lid of the cooker.
When the cooker reaches pressure, cook for 15/20 minutes, the onions should be soft. After cooking, your caramelized onions are ready to be served.
Storing Caramelized Onions
Caramelized onions can be stored in the refrigerator in an airtight container for 3-4 days.
You can substitute balsamic vinegar with apple cider vinegar, which gives a more delicate flavor.
