Caramelized onions are incredibly unctuous, with a rich mouth feel
that belies the small amount of oil used. They are so delicious and
have so many uses that I try to always keep some in my refrigerator.
The only preparation that takes much time is slicing the onions. If
making multiple recipes, you may need to use two skillets.
Gift
tag suggestion: This onion marmalade has many uses: mixed with a little
olive oil for a salad dressing, on sandwiches, as a topping for pizza
and bruschetta (it’s especially good with blue cheese) or as a garnish
for pork chops or steak. Keep refrigerated.
- 1 very large red onion (1–1 lb)
- 1 T. olive oil
- 1/2 tsp. dried thyme leaves (do not use ground)
- 2 T. tawny port or medium dry sherry such as Amontadillo or Dry Sack, optional
- 1 T. red wine or sherry vinegar freshly ground pepper to taste
Cut
the onion in half lengthwise, and then into quarters. Slice about
-inch thick. Heat the oil in a heavy skillet over medium high heat and
add the onion. Toss to combine, then add the thyme, the port or sherry
and the vinegar. Cover and sweat the onion until softened. Remove the
lid and turn the heat to low. Continue to cook, stirring occasionally,
until the onion is deeply caramelized and the mixture is thick and
almost gooey. Cool.
Makes about 1 cup.
This article appears in Dec 10-16, 2009.
