Caramelised Onions

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If there is anything that can elevate a simple cheese sandwich to a gourmet experience, you need look no further than caramelized onions.

The Kitchn has done a fantastic article on caramelized onions. Please click anywhere on the previous sentence to go the Kitchn website. I don't really need to elaborate more than what they have written there
I've put up pictures of stages of caramelizing onions.

I used
1kilo            Onions Sliced
2 tbsp.         Olive Oil
2 tbsp.         Balsamic Vinegar
Salt to taste
Heat oil in a heavy bottomed stainless steel pan. Add onions on low heat and cook for about 1 hour till it becomes more and more brown. Maintain low heat to avoid scorching and also stir it up a little every 10 mins or so. Scrape up the goodies at the bottom of the pan each time you stir up cos you need those little bits sticking to the bottom of the pan. They are the onions caramelizing and have all the flavor. You don't need more than 2 tbsp. of oil cos the onions release their own juices.
You can take it off the stove earlier than an hour but you may not get the flavor you need.
Around the time the onions turn the colour of picture 4, add salt, cook a little while more and let it turn darker and then add the balsamic vinegar and let the onions absorb all the juices.

I think this one's so vague some might find it pointless, but I encourage you to read the kitchn article. It really helps!

Top Tip: If you wear contacts, wear them while slicing onions. You won't tear up. You could also chew gum. That also does something which prevents the tear ducts acting up. Or you could be like one of my friends. She loved slicing onions and crying while doing it. Hey Rakhi Dash! How you doing?

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