Ingredients
Ingredients
- 1 tablespoon STAR Original Pure Olive Oil
- 1 pound (about 3 large) yellow onions, halved lengthwise and thinly sliced
- Pinch of salt
- ¼ cup reduced sodium vegetable broth
- 1 tablespoon STAR Balsamic Vinegar
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground pepper
Instructions
- Heat olive oil: Heat olive oil in a large skillet over medium-low heat to prepare for cooking the onions.
- Cook onions covered: Add the thinly sliced onions and a pinch of salt to the skillet, cover with a lid, and cook over medium-low heat for 12 to 15 minutes. Stir occasionally until the onions are tender.
- Remove lid and brown onions: Remove the lid and continue cooking the onions over medium heat for 3 to 5 minutes, stirring frequently until they turn golden brown.
- Add liquid and vinegar: Slowly add the vegetable broth and balsamic vinegar to the skillet. Cook and stir over medium heat until the liquid evaporates, about 1 minute.
- Season and finish: Season the caramelized onions with ¼ teaspoon salt and ⅛ teaspoon fresh ground pepper. Remove the skillet from heat.
- Serve: Serve the caramelized onions warm as a flavorful side or topping.
Notes
- Use a skillet with a lid to help sweat and soften the onions initially.
- Stir occasionally during covered cooking and frequently after removing the lid to prevent burning.
- Add the vegetable broth slowly to help deglaze the pan and deepen the flavor.
- This recipe yields 8 servings as a side or condiment.
- Store leftover caramelized onions in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
