When we hear the word ‘caramelization’ we think sugar. But did you know that to caramelize natural sugars present in the vegetables & fruit , you don’t necessarily need to add sugar. Over a period of slow-cooking the natural sugars in the Onions start caramelizing,giving depth to it’s flavor and jam like consistency to it’s texture .
A batch of this in your pantry is sure going to come in handy when you wish to perk up the flavor of your dishes varying from a humble sandwich , a pizza , tart and many more frequent dishes.
You may add various different herbs like Sage , Rosemary , Thyme , Bay leaves to give it flavor complexity.You may also add a dash of Balsamic Vinegar to cut through the sweetness.
I share with you my basic recipe , and as always urge you to tweak it just as per your taste.
Total time : 45 mins
Serves : 500 gms
1 kg Onions Red or White
1/3 cup Olive Oil
Salt and Pepper
A few Sage leaves
A couple of Rosemary Stalks
In a heavy base , wide pan add the olive oil and herbs . Once the oil is hot add the onions that have been peeled and julienned . Make sure not to julienne the onions too fine , as they might dehydrate very soon.
Set the flame on low and let it cook for 30 mins or more untill they brown and get to a sticky consistency..Occasionally keep stirring and scrapping the onions.Finish with seasoning to taste .
You may refrigerate it for a week to ten days.
Tip: If you wish to add balsamic vinegar, add it just before you take the pan off the heat. It will deglaze the pan and extract all the flavor.7
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