Caramelized Onions
10 lbs Onions
1/2 tsp Sea Salt
2 TBS Balsamic Vinegar
Thinly slice the onions. Place onions in large pot, Dutch Oven type container on medium heat covered, until you hear them boiling, then turn heat down to low. Allow to braise in pot for 45 minutes, to an hour. They will be reduced by about 2/3d's, now uncover, and allow to simmer until the liquid is reduced, but there is still a little moisture. This can take hours, depending upon your humidity. Now can the finished product.
This process makes for a very sweet relish, all natural. Love it in steak sandwiches with roasted red peppers, and mayonnaise on a baguette, to die for. Use your imagination great with meat dishes, served cold in a salad, etc.
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- eggplant43
- Thermopolis, Wyoming, United States
- Born in Berkeley, California in 1943, thus the 43.I spent my 20'S traveling around the world with the US Army. I then did social work in California, creating a therapeutic community for schizophrenics. We grew as much of our own food as possible, and did all the cooking. After closing the program 5 year later, I became a financial planner. When the opportunity arose to move from the Bay Area, and the urban crush it was becoming, even in the 70's I hopped at the opportunity. We moved to Thermopolis, WY, population 3500 souls, with one stop light. I started a professional cleaning business in 1979, and spent the next 26 years cleaning peoples messes, restoring structures from fires and floods, and maintaining homes and businesses.Through all these years, cooking and gardening were central to my being, as they are today.Last year I retired, so now I finally have time to blog.
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