Caramelised Onions

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

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.