Wednesday, September 28, 2011

sweet caramelized onions with thyme + balsamic

i can't seem to stop eating this straight out of the jar. with my fingers.

manners be damned!

i spied a recipe on shutterbean for onion jam a while back and have had it sitting in the dark, little back corner of my mind where i keep recipes that i want to make in the future. i've been feeling like that little corner is crammed full and about to overflow, so its time for some spring cleaning!

yes, i know its nearly october, and most definitely not spring, but humor me, k??

this recipe is super simple, requires little from you besides slicing your onions, stirring every once in a while and adding some balsamic the last 15 minutes. you can totally do this.

after you thinly slice your yellow onions, heat some fat in a skillet over medium heat, plop in your onions and add lots of fresh thyme and then sit back and watch the magic happen!



see how easy that was! shutterbean had lots of great ideas for what you can do with this sweet stuff once you have it sitting in your fridge. i'm planning on putting it in a ham + sharp cheddar frittata tomorrow night for our supper.

if i can keep my fingers out of it for the next 24 hours.

i'm not making any promises.

caramelized onions with thyme and balsamic vinegar inspired by shutterbean's recipe for caramelized onion jam

3 yellow onions, thinly sliced ( i only had one onion sitting around so this is the recipe i would have used if i had planned ahead and bought more onions!)
4T bacon fat or olive oil  
8-10 sprigs of thyme, leaves peeled off
4T+ balsamic vinegar
a little water if needed
salt + pepper 

heat the fat in a skillet over medium heat. add the onions, thyme, salt and pepper and stir. then let it sit, don't touch! if it seems to be browning too quickly turn the heat down to med-lowish. let the onions slowly sizzle and caramelize for 20 minutes, stir and let them cook for another 15 minutes or so. add the balsamic vinegar and more thyme if you want (i added a couple more sprigs), stir, and let cook another 15-20 minutes. the key is to not stir too much, and if it seems like they are browning too quickly or the skillet seems dry add a couple tablespoons of water and stir.

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