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.

Tags: Easy, savory, Versatile

Comments (6) Questions (0)

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over 3 years ago gingerroot

YUM! Thanks for this - it looks delicious. I love the addition of port. I'm saving this and look forward to making soon!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm,.yum! I make an onion and port sauce (with cream) for my Pork Chops Quatre Épices (posted here), but I can see that using vinegar instead of cream would be nice and light during the warmer seasons. We eat a lot of caramelized onions here . . . . our current most frequent use is as the bottom layer on "white" pizzas. I can't wait to try this recipe. Saved!!! ;o)

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks! I looooove caramelized onions as a base for white pizza as well. So tasty.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oops, yes! Thanks for noticing. I'll change that.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

These look fabulous! I think you meant to say 1/4 teaspoon salt, not butter, above??