Empty My Fridge
The Best Caramelized Onyo | Chef Jean-Pierre
Ingredients
- Onion4
- Butter2 tbsp
- Butter Infused Olive Oil if you have some otherwise Extra Virgin Olive Oil if fine1 tbsp
- Sugar½ cups
- Balsamic vinegar½ cups
- Salt
- Black pepper
Instructions
- Cook the onions covered in a Dutch oven on very low heat, with no oil, water or anything else, for about 60 to 90 minutes.
- Drain the onions and set them aside.
- In a sauté pan over medium heat, heat the olive oil and butter, add the drained onions and cook until light golden brown.
- Add the sugar and balsamic vinegar and cook for at least 10 minutes on very low heat.
- Season with salt and pepper to taste.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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