I’m standing over my kitchen sink with a 10″ frying pan in my left hand and a spoon in my right hand. Well, at least 60 seconds ago I was. I realized what I was doing and decided to take a second to collect my thoughts before SLAPPIN’ MY MAMA.What’s in the frying pan? It’s what I like to call Onion Candy, but others may call them Caramelized Onions. It resembles nothing like the sweet onion it came from. It’s been slowly and lowly cooked in butter and balsamic glaze. If you’re looking for an impressive, delicious, crowd pleasing accoutrement to literally anything.
Also, I feel like I should let you know — if you’re an onion hater, you may change your mind after tasting these. So what to do with it? Glad ya asked.
- Meatloaf topper
- Mix in with couscous or rice, serve with roasted veggies
- Use it in an omelet with feta cheese
- Great on top of a flatbread, pizza, pasta, or salad
- Pair with crackers and cheese
- SO MUCH MORE – any recommendations? Let me know below!
The hardest part about this recipe (for me) is giving it enough time to cook properly. Let it do it’s thing and I promise it will be worth it. *Note the recipe makes about 1/3 cup of caramelized onion because it cooks down so much. I like to make a few onions’ worth and keep it in the fridge.
- 1 small sweet onion, sliced thinly
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon sugar
- Pinch of salt and pepper
- 2 tablespoons balsamic glaze
Add all ingredients to your frying pan of choice. Turn eye on low (~2 out of 10). Stir together so onions are coated entirely. Cook for about 20 minutes and add balsamic glaze. Cook until onions are dark and soft, stirring occasionally. Cook until you’re happy with the done-ness (mine usually take about 30 minutes).