CARAMELIZED ONIONS

Come on Brain ......work....think?..... Nope. It's as empty as a gaping sea shell on the sea shore.  Brain says .."Dumm dee dummmm......."

Please Brain..... don't go on vacation. I've just yanked the refrigerator door open. Tell me.... what is it that I need. Quick. The stove's on fire. Look I promise not to have too many passwords. Now help me. Shoot.

This also happens when I have just taken the last step down the stairs or the last step up the stairs only to stand there, brainless, with wondering eyeballs. Brains take a complete vacation at the most crucial of moments.

What has all this got to do with caramelized onions? Nothing. It's not a brain food but apparently there is great hope that onions may be key in producing long term health benefits. The sulphur and quecertin in onions have been known to neutralize the free radicals in the body. It helps prevent thrombosis and reduce hypertension, prevent cancer and infections. And the juice of one white or yellow onion a day can raise HDL cholesterol ( the good stuff)......etc etc etc.

And once past the stinkiness, and tears, caramelized onions have the most marvelous aroma, are sweetly delicious and are the perfect condiment piled inside a burger sandwich amongst other things.Three cheers for onions.

I spent a good hour caramelizing these onions but I know I'm going to have a good burger sandwich soon. Tomorrow to be exact. I have these limp strands of gold stored in a sterilized jar in the refrigerator. Six large yellow onions, sliced and sauteed made one heaped bowl of limp and sweet, golden ones. And if you promise to be good I'll share the burger with you.


The recipe is a no-brainer ~

6 large yellow/brown onions, sliced finely

4-5 T vegetable oil/grapeseed oil/olive oil I used grapeseed)

4 T balsamic vinegar

2-3 T brown sugar

2 knobs of butter

salt to taste

Heat up the oil in a heavy based pan or pot. A wok is not ideal as the onions can't be spread out evenly in the oil and will not cook at the same time unless you're stirring the whole time.

Once hot throw in the sliced onions and toss it about a little until each slice is coated with the oil. Put the flame on small and let the onions cook slowly. Stir once in a while to make sure the onions brown evenly. This will take a while. I spent a little over an hour. 

When the onions just begin to turn pale gold pour in the balsamic vinegar, butter and sugar and a good pinch of salt. Mix well and let the onions brown further. The sugar, butter and vinegar will help darken and caramelize the onions. As it begins to get darker make sure you stir more often to prevent burning and even browning. When a dark golden brown the onions are done and ready.

Store in a sterilized jar in the refrigerator.