Caramelized Onions

10 servings Prep: 10 m Cook: 2 h 30 m Total: 2 h 40 m Beginner
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Caramelized Onions
Serving brats, sausage or burgers for your football games parties or family gatherings? These sweet caramelized onions with balsamic vinegar make them taste extra special. Red onions slowly cooked in chicken broth until golden and tender, finished with a tangy vinegar glaze. Although it takes time to prepare this dish, the effort is well worth it.

Ingredients

10 servings
  • 12 cups thinly sliced red onions
  • 2-4 tsp of chicken broth
  • 1/4 cup balsamic vinegar

Step-by-Step Instructions

  1. Sauté the onions for 45 minutes in the chicken broth, covered, over medium heat.
  2. At the end of that time, uncover and lower heat to medium-low, cook for another hour, making sure to stir often to prevent burning.
  3. Then add vinegar and cook another 45 minutes to an hour until deeply caramelized and golden brown. Serve with your favorite sandwich, brats, or sausage.

Common Problems and Solutions

Q: Why are my onions burning instead of caramelizing?

A: Keep the heat at medium-low once you uncover the pan. The slow, gentle cooking is what brings out the natural sugars. If they start to stick, add a teaspoon more chicken broth and reduce heat further.

Q: Can I speed up the cooking process?

A: You can cook at slightly higher heat, but true caramelization requires patience. Rushing will give you browned onions instead of sweet, deeply caramelized ones. The slow cooking breaks down the sugars properly.

Tips and Techniques

These freeze beautifully in small portions. Make a big batch and freeze in ice cube trays, then pop out and store in freezer bags for quick use on sandwiches, pizzas, or in omelets.

Ingredient Substitutions

  • red onions: yellow or sweet onions
  • balsamic vinegar: red wine vinegar or sherry vinegar
  • chicken broth: vegetable broth or water with a pinch of salt

Equipment Needed

  • Large heavy-bottomed skillet or sauté pan with lid
  • Wooden spoon for stirring