Makes about 1 cup
3 medium or large onions, sliced along the grain of the onion (see below)
1 tablespoon Olive oil
3 tablespoons Butter
1 teaspoon Salt
1 tablespoon agave nectar
2 tablespoons Balsamic vinegar
Add the olive oil and butter to a large sauté pan over medium high heat.
Add the onions and stir to coat the onions.
Add the salt and agave nectar.
Spread the onions out over the pan and let cook for about 20 minutes while stirring occasionally. You want them give them time to brown and caramelize without burning and sticking to the pan. If you find that they are drying out, then you can add a little water.
After 20 minutes and the onions begin to reduce, lower the heat to medium or low. You may need to stir the onions more frequently to keep them from burning.
Cook for another 30-40 minutes until all the onions are completely caramelized.
Add the vinegar.
Stir to coat the onions then let cook for a few more minutes.
Can you believe that this was the first time I had ever had caramelized onions? Shocking, I know. I made this batch to go with Pate (and Cornichons) but you can put them on so many things like steak, salad, burgers or even pizza. Next time I’m going to double this recipe because this batch didn’t last very long.
If you are curious as to how you should cut the onions, check out the photo below.