Caramelized onions can be such a nice side kick to so many dishes: from pasta to grilled meats and hamburgers; as a topping over pizzas or a condiment in salads. I use caramelized onions a lot in my cooking, even though so far I have published only 2 recipes on this site involving caramelized onions: caramelized onion and mushroom pasta and mac and cheese with bacon and caramelized onions – both recipes are delicious and highly recommended! The options and versatility of caramelized onions are endless! For example, have you ever tried caramelized onions in a quiche or a tart? Or, in a French onion soup? What about caramelized onion dip? The subtly sweet flavor of the caramelized onions combined with the savory is so addicting! So, here is my simple method of how to make caramelized onions! I am sure I will be referring to it a lot in my future recipes!
Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
Continue cooking the onions for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Add a little bit of water if they start to stick. Total, by now you should have cooked onions for 30 minutes.
Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.