Serve the candied onions as a flavorful topping for grilled meats, burgers, sandwiches, or even as a unique addition to a charcuterie board. Their sweet and savory profile makes them a versatile and delightful condiment.
- 1 skillet
- 1 red onion
- 2 tbsp brown sugar or white sugar
- 4 tbsp balsamic vinegar
- 1 tbsp olive oil or butter
- salt and pepper
- Optional: fresh thym leaves
- Peel the onions and thinly slice them into rings or half-moons, depending on your preference.
- In a skillet over medium heat, melt the olive oil. Add the sliced onions and cook, stirring occasionally, until the onions become soft and golden brown, typically around 10-15 minutes.
- Sprinkle the brown sugar over the caramelized onions. Stir to combine and allow the sugar to dissolve into the onions.
- Pour in the balsamic vinegar, stirring to coat the onions evenly. This adds a delightful tangy note to complement the sweetness.
- Season the candied onions with salt and black pepper. Reduce the heat to low and let the onions simmer, absorbing the flavors, for an additional 5-7 minutes.
- If you prefer a thicker sauce, continue simmering until the liquid reduces and forms a syrupy consistency. Keep a close eye to prevent burning.
- Once the onions are caramelized to perfection and the sauce has thickened, remove the skillet from heat. If desired, garnish with fresh thyme leaves for a burst of herbal aroma.
- Experiment with different types of onions for varied flavor profiles.
- Adjust the sweetness by adding more or less brown sugar according to your taste preference.
- Store any leftovers in an airtight container in the refrigerator or freezer. Reheat gently before serving.