Caramelized Onions

2h 30m

A perfect side dish, you can use it to build the cured trout with smoky sauce.

The Caramelized Onions are also extremely versatile. They can be used as a base for soups and pasta dishes, or added to sandwiches, pizzas, and omelets. Overall, Caramelized Onions can add a delicious depth of flavor to a wide range of dishes.

If available, you can use XO sherry. "XO" stands for "extra old" sherry vinegar and it is similar in consistency to thick aged balsamic vinegar.

Peel 3 onions
Confit 3 whole onions in 2 cups of vegetable oil at 80 °C for 1h until completely tender
Slice the remaining 3 onions into julienne slices
Add 2 tbsp of vegetable oil to a pan over medium heat. Add the sliced onions and ¼ cup of sugar. Cook the onions until golden brown and caramelized
Add ¼ cup of apple cider vinegar, ¼ cup of thick aged balsamic vinegar and 4 cups of water
Poach for 1h over low heat to combine the flavors
Pass the caramelized onions through a strainer and reserve the glaze
Cut the whole onions in half and place them face down in a frying pan over medium heat
Add the glaze to the pan and baste the onions with it until the are golden brown and cooked through. The caramelized onions are ready
Enjoy it and use it on your favorite dish!