Caramelized onions are a staple in almost every meal I make. They are a great way to start off tasty sauces, add to homemade hummus, add to veggie tacos/burgers and the list goes on and on! I like to make a large batch and save the leftovers for an easy addition for future meals.
Quick kitchen hack: You can freeze extras in silicone ice cube trays for quick single-use add-ins.
- 2 tbsp Coconut Oil
- 3-4 large Onions
- Splash of Balsamic Vinegar
- Salt & Pepper (to taste)
- Dice onions.
- Put a couple spoonfuls of coconut oil in a pan over medium-high heat and add diced onions.
- Cook for a few minutes until you see a few golden edges, season with a splash of balsamic vinegar and season with salt and pepper.
- Turn down to low heat and put the lid on for around an hour, (the longer the better), stirring occasionally.
- At the very end, remove the lid, turn up to high, stir constantly until the excess liquid evaporates and the onions get little colour.
- Turn off, add more salt and pepper to taste and let rest.
Slow Cooker Method:
You can also throw all the ingredients in the slow cooker on low and let them do their thing overnight or longer. You get a slightly different taste but it’s a big timesaver.