Using balsamic vinegar, you can make these delicious and sweet caramelized onions though you can use merlot (as I did – as shown) or other red wine. I call my version Merlot Caramelized Onions. It really depends on your tastes and how you will be using them. Use vinegar if you prefer a little tang. It doesn’t have to be balsamic. You can even do a little both and use red wine vinegar. Both versions are great with steak, chicken, or even mixed with vegetables. I would even add a few to top a salad.
Caramelized Red Onions with Balsamic Vinegar or Red Wine
- 1-1/2 teaspoons oil avocado, olive, or canola
- 1/2 large red onion thinly sliced
- 1/8 teaspoon salt
- White ground or black pepper, to taste
- 1-1/2 tablespoons red wine (Charles Shaw Merlot) or balsamic or red wine vinegar
- 1 tablespoon water
- 1-1/2 teaspoons granulated sugar or sugar-free sweetener of choice
Preheat a large skillet. Once hot, reduce temperature to medium-low and add oil; swirl oil around the pan.
Add the onions to the pan and season with salt and pepper; saute past the point of being tender, about 11 minutes.
Add the vinegar/wine, water, and sugar and stir until the sugar melts. Increase the heat to medium-high and bring to a boil. Lower the heat and simmer until thick, about 10 minutes, stirring occasionally. You want them to become almost creamy.
Serve over steak, on in mixed with vegetables, on toast (Italian toast: crostini or bruschetta), crackers, appetizers like cream chilled filled celery sticks or sliced cucumbers, and so much more. You may also package and freeze for future use.