Description
This recipe for Caramelized Frenched Onions offers a rich and deeply flavorful way to prepare onions by slowly cooking them until golden brown and sweet. Enhanced with fresh thyme, garlic, beef broth, and a splash of balsamic vinegar, these onions make a perfect savory side or topping for meats, sandwiches, and more.
Ingredients
Ingredients
- 2 Tablespoons unsalted butter
- 1 pound yellow onion, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- ½ cup beef broth
- 1 teaspoon balsamic vinegar
Instructions
- Caramelize the Onions: Melt the butter in a heavy-bottomed skillet over medium heat. Add the thinly sliced yellow onions, fresh thyme sprigs, kosher salt, and black pepper. Cook the mixture, stirring frequently, until the onions are very soft and have turned a deep golden-brown color, approximately 25 to 30 minutes. If the onions start to burn, reduce the heat and stir more often to prevent scorching.
- Deglaze the Pan: Add the minced garlic to the onions and cook for an additional 1 minute to release the garlic’s aroma. Pour in the beef broth and use a spatula or spoon to scrape up any browned bits stuck to the bottom of the skillet. Bring the broth to a boil, then reduce the heat to a simmer and cook until the liquid is reduced by half. Remove the skillet from heat, discard the thyme sprigs, and stir in the balsamic vinegar to finish the dish.
Notes
- Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
- Stirring frequently is important to achieve uniform caramelization without charring the onions.
- Adjust the cooking time slightly depending on the thickness of your onion slices.
- These caramelized onions can be stored in an airtight container in the refrigerator for up to 4 days.
- For a vegetarian version, substitute beef broth with vegetable broth.