The natural sugar in onions contributes to a delicious caramel accent when they are cooked long and gently. You can also use small whole, peeled boiling onions in place of the sliced onions: sauté as directed for 1 minute, then add ¼ cup water to the pan and cook the onions covered for the first 30 minutes; continue as directed.
1 tablespoon olive oil
3 large onions (about 2 pounds)
quartered and thinly diced (see note)
2 to 3 teaspoons white wine vinegar
Salt and freshly ground black pepper
Heat the oil in a large skillet. Add the onions and cook over medium heat, stirring occasionally, until softened and golden, about 30 minutes. Add the vinegar with salt and pepper to taste and continue cooking until the onions have a rich, caramel colour, 5 to 10 minutes longer.
Keep the onions warm in the skillet or transfer them to an oven-safe dish and set aside. Reheat the onions before serving. Makes 8 servings.
Note: Do not use Vidalia, Walla Walla or other sweet onion varieties. These onions turn mushy when cooked for more than a few minutes.
Per serving:
Calories: 58
Protein: 1 gram
Fat: 2 grams
Cholesterol: 0 mg
Carbohydrate: 10 grams
Sodium: 3 mg