Yesterday’s post was for superior mashed potatoes, made with goat cheese and caramelized onions.
Now, you can caramelize onions many ways but this recipe, from Texas Cowboy Kitchen, offers a quite sophisticated approach. Red, white, and green onions are all combined. There is a little vinegar, a little brown sugar. What you get here is a thick mixture that has deep onion flavor without becoming a “candy.”
These onions can be used in those mashed potatoes, but they can stands on their own as a side dish. Or you can top a steak, chicken, or roast to offer both taste and visual appeal.
It takes less than half an hour to go from raw onions to a table ready treat. Once you’ve tried this particular recipe, it may become your personal standard.
Yield: 1 ½ cups
- 2 tablespoons vegetable oil
- 1 red onion, thinly sliced
- 1 white onion, thinly sliced
- 1 bunch green onions, chopped
- 3 tablespoons balsamic vinegar
- ¼ cup brown sugar
Heat the oil in a heavy sauté pan over high heat. Add the onions and cook until stirring until softened, approximately 10 minutes.
Add the vinegar and brown sugar, lower the heat and simmer for 15 to 20 minutes, stirring occasionally, until the liquid is completely absorbed.
Source: Texas Cowboy Kitchen by Grady Spears with June Naylor