Caramelized red onion is a recipe with numerous uses, the onions can be enjoyed as is or used to flavor many dishes. For example, I always put caramelized red onions in sandwiches, for homemade burgers, on focaccia, or on sheet pan pizza.
If you like side dishes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 35.60 (Kcal)
- Carbohydrates 9.00 (g) of which sugars 7.74 (g)
- Proteins 0.40 (g)
- Fat 0.04 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.45 (g)
- Sodium 4.25 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 2 Tropea red onions
- 2 teaspoons sugar
- 1 glass water
Tools
- 1 Knife
- 1 Cutting board
- 1 Small pot 1 qt
- 1 Spoon
Procedure
For good caramelized red onions, I use Tropea red onion and apple cider vinegar for a milder and less strong taste.
Remove the dry outer skin of the red onion, cut it in half, and remove the top and bottom with the roots.
Cut the onion lengthwise to obtain uniform strips about a couple of millimeters thick. Do not cut the onion too thin or it will tend to become small, thin, and inconsistent when cooked.
Once cut, place the onion in a small pot and brown over low heat, no oil is needed.
Cook the onion for 4-5 minutes, stirring carefully to avoid sticking to the bottom or burning. During cooking, the onion will release its juices without burning.
At this point, add half a glass of water, raise the heat, and cook for another 5 minutes. When the water evaporates, add the remaining water and continue cooking.
After a couple of minutes, add the sugar and cook over high heat until the water has completely evaporated and the onions are soft and flavorful.
Your caramelized red onions are ready!
Plating Tips:
It is a simple product with a defined flavor. If you bring them to the table, place them in a bowl so that everyone can take the desired amount. To enhance the red color, after cooking, leave in the refrigerator for half a day in a closed bowl, and you will see the red become bright again.
Wine pairing with caramelized red onions:
I suggest pairing the wine based on the final dish, but in general, this recipe pairs well with meat dishes or rich and flavorful dishes. The ideal wine is a full-bodied red wine like Chianti or Montepulciano.
