How to... Carmelize Onions

 There are some skills that are really important to have! One of them is roasting garlic and another one is carmelized onions. Carmelized onions can take an okay dish and elevate it to a delicious and special dish that will impress your guests. Plus they taste amazing (and take this from someone who doesn't really care all that much for onions - these things are delicious when done like this)! You can make these carmelized onions and keep them in the fridge for up to a week or you can make them and freeze them for up to a couple of months. They are one of those things to make in a large batch and then freeze/ store them so you always have them on hand!

You can top off a great burger with carmelized onions, put them on baguette slices with yummy olives and goat cheese, use them on flatbreads or homemade pizzas, put them in omelets, or even with a simple pasta with olives and cherry tomatoes... the possibilities are endless! So what are you waiting for? Get chopping your onions and get started!

Caramelized Onions
Recipe adapted from the Guy Can't Cook

Ingredients:

• 3 large onions, peeled and thinly sliced (can be white, red, yellow or a mix of all three)
• a couple tablespoons of olive oil
• a couple tablespoons of butter 
• 1 tsp sugar
• 1 tsp balsamic vinegar

Method:

1. Heat the oil and butter in a saute pan over medium-low heat. Add the onions and stir until they are coated with the oil/ butter mixture. Cover the pan and sweat the onions for five minutes. Remove the cover and saute until the onions begin to turn golden (see photo above) - if they are browning or burning, the heat is too high.
2. Continue to cook until the onions are very soft and jammy, with a nice golden colour. Stir in the sugar and the vinegar and cook until the liquid is gone. Pile into a bowl and serve warm with bread, or put them in a container and refrigerate until you're ready to use them.

And there you go! Delicious carmelized onions that will elevate any dish you put them in. Hope you have a fantastic weekend.

Happy Cooking my Friends!