A simple guide on how to caramelize onions at home with wine, beer or balsamic vinegar.
Course: Side Dish
- 2 extra large yellow onion sliced
- 2 tbs olive oil
- 1 pinch of sea salt
- 2 tsp wild honey optional
- 1/2 c water + more as needed
- 1/4 c of white wine balsamic vinegar or beer (Optional)
Heat up the olive oil in a large heavy skillet on medium low flame. Add the sliced onions and toss to coat. Add the sea salt and let them sweat slowly.
The salt will bring out the water from the onions and once that evaporates they will start to caramelized.
Make sure to keep an eye on them and stir as soon as they start to stick to the bottom of the pan. About 30 minutes later add the honey if using to help with the caramelization process even more. Add a splash of water to deglaze the pan and intensify the caramelized flavor. Repeat this process as many times as desired allowing the liquid to reduce completely before removing the onions from the flame.
I get the perfect caramelization in about 1 hour to 1 hour and 15 minutes.
The onions are done when they are completely softened and have a brown golden color.
If using wine, balsamic vinegar or beer to deglaze the pan, make sure to wait until the very end and allow the liquid to reduce as much as possible without drying out the caramelized onions.
A silicone spatula is perfect for stirring and deglazing the pan.