Melted onions

By • August 25, 2010 6 Comments

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Author Notes: I just loooove the sweet-savory tastebud-coating goodness of slow cooked onions. Caramelized, roasted, grilled, whatever. This is a version of uber caramelized onions I make to serve with soft cheeses, cured meats, and fruits or to slather on roast beef sandwiches, savory tarts or pizzas (try it with goat cheese, grilled peaches, and arugula!). Serve warm or at room temperature. It keeps for about a week in the refrigerator, but let it warm up and stir before serving. fiveandspice

Serves a bit over a cup

  • 2 large yellow onions, peeled and sliced into rings
  • 2 cloves garlic, peeled and slivered
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 1 sprig thyme
  • a couple whole black peppercorns
  • 2 tablespoons tawny port
  • 1 tablespoon white wine vinegar
  1. In a good sized saucepan, melt the butter and cook until starting to foam. Add the onions and garlic, salt, thyme, and peppercorns. Stir to coat with butter.
  2. Add the port and vinegar. Turn heat down very low, cover, and cook covered for about 45-50 minutes, until the onions are very soft and tender. Fish out the thyme sprig and peppercorns.
  3. Use the onions as toppings for meats, bruschettas, sandwiches or savory tarts. Sometimes I also mash the onions, garlic, and liquids together, to make a spread.

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