The first time I prepared these caramelized onions I ate it all by myself. So for the next times I prepared bigger quantities.
This caramelized onions recipe is so easy you can’t make anything wrong. It is pretty simple and I assure you will have success with your guests. I served it with Carasau bread, as on the photos, but also with common bread. I learned how simple it is to caramelize onions following the Italian chef Sara Preceruti recipe during Italian Master Chef 2014/2015. She had a challenge to prepare a gourmet dish using onions and bread…and she dit it pretty well.
I believe a great merit of this recipe is given to the balsamic vinegar (the best quality you use, the better).
Caramelized onions to die for
Prep time
Cook time
Total time
How to make caramelized onions
Author: tested by Ana
Recipe type: Appetizer
Serves: 4
Ingredients
- 2 golden onions
- 1 Tbsp of extra virgin olive oil
- 1 Tbsp of butter
- 1½ Tbsp of sugar
- 1 to 2 Tbsp of balsamic vinegar
- a pinch of salt
Instructions
- Peel and slice the onions thinly.
- Put the oil and the butter inside a pan and turn on the gas.
- Add the onions and let them fry, without burning, until colored. Add a small pinch of salt.
- Add the sugar and stir to caramelize.
- Add the balsamic vinegar (1 to 2 Tbsp) and let it evaporate.
- Serve with bread.
- Buon appetito!
I’m supposed to be doing something else but I am going from one recipe of yours to the other, and copying them down on scraps of paper to take to the kitchen later. You write so charmingly and enthusiastically and very Italian (molto cute!) and personal, it’s like a drug, I am ricocheting from one recipe to the next, I can’t stop! Thank you for awakening my interest in new recipes and for sharing your lovely personality!
Linda,
You can’t imagine how much pleasure you gave me with your message.
I love so much what you wrote because it is exactly the way I “live” cooking. After many years feeling wrong for not being as good as Italian housewives, I finally found “my way” to cook and, since then, it became a passion and pleasure. And…I do exactly as you, jumping from one recipe to another, often wanting to make so many at once!
🙂
THANK YOU <3