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
Ingredients
- 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
Instructions
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Preheat a large skillet. Once hot, reduce temperature to medium-low and add oil; swirl oil around the pan.
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Add the onions to the pan and season with salt and pepper; saute past the point of being tender, about 11 minutes.
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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.
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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.