By now you probably feel that it is all about caramelized stuff with me. I do really enjoy some sweet and savory contrast in my food, and caramelized onions are no exception! I first got obsessed with caramelized onions after I first went to the renowned yearly Tapas competition in my home town. You get a map of the city with each restaurant and what they offer as part of the competition, and you get to vote for your favourite tapa of the year. In this one little cellar style restaurant, very modernly decorated, we were served little bread toasts with pork loin topped with aioli and caramelized onion. It was simply delicious (and I’m not a huge fan of pork!).
And I knew there and then I had to try this at home. And thus commenced my learning process of onion caramelizing. This recipe should be enough as a topping for a 2-people meal, if you want more, just increase the amounts!
- 1 middle sized onion, peeled and thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Heat the olive oil on low heat on a pan, and add the butter until it melts.
- Throw in the onion, and watch it sizzle slowly until it turns transparent, then yellowish and eventually brown. Whenever it starts to stick to the pan, just stir it slightly with a wooden spoon or spatula. This should take some patience and around 20 minutes.
- You can add 1 teaspoon brown sugar after the last step, and stir with a wooden spoon or spatula until it dissolves together with the onion. This is optional, but it will enhance the sweetness. I do this depending on the recipe I’ll use.
- I used this batch to top of brulée brie. Don’ miss out!