When onions are heated and slowly cooked in fat, magic happens. Slow heating releases the natural sweetness and a sticky caramel deliciousness in the onions. The idea is to stir continuously to avoid crispness the onions should cook in their own juices and butter or oil. I choose ghee or olive oil for the best taste, though coconut and rapeseed oil are good too.
While the onions produce their own sweetness, you can intensify the result by adding a little sugar, cider, or wine. For a Nordic flavor palate, I’m using apple cider vinegar here. You could use beer instead for that extra acid juiciness. To give the onions a French spin, use red or white wine.
- Yield: 5 ounces (150 g)
- ¼ cup (50 g) ghee, coconut oil, or vegetable oil
- 7 ounces (200 g) thinly sliced onions
- 2 tablespoons (9 to 18 g) coconut sugar or (15 to 30 g) packed brown sugar (optional)
- 6 tablespoons plus 2 teaspoons (100 ml) apple cider vinegar (Or use red or white wine vinegar, balsamic vinegar, red wine, cider, or beer.)
- 1 teaspoon dried thyme (optional)
- Heat a large skillet over medium-high heat and add 3 tablespoons (42 g) ghee (add the remaining ghee while cooking to avoid burning).
- Stir in the onions and sugar (if using) and cook for 6 to 7 minutes, stirring. Add the vinegar and thyme (if using), stirring, and let the onions cook and reduce in the juices until the liquids are absorbed fully. Remove from the heat and let cool.