15 ml extra virgin olive oilapproximately 1 tablespoon
15 mlbutterapproximately 1 tablespoon
1 clove garlic
1mlsaltapproximately 1/4 teaspoon
2.5 ml thyme leavesapproximately 1/2 teaspoon
15mlgranulated sugarapproximately 1 tablespoon
30ml balsamic vinegarapproximately 2 tablespoon
Cut both onions in half length wise and remove the roots.
Place the first onion half flat on the cutting board and cut even slices from the stem end to the root end, about 5mm wide. Repeat this with the other three onion halves.
Heat the extra virgin olive oil and butter in a high sided pan and add the onion slices when it starts to sizzle.
Reduce the heat to medium-low and cook gently for 20-25 mins. Check and stir every few 3-5 minutes to ensure that it does not catch and burn.
At this point add the crushed garlic, salt and thyme leaves and cook another 5 mins if you wish to use it in soups and quiche. It will be a deep golden blonde color.
For a deeper flavored and softer caramelised onion, cook for another 15-20 minutes then add the sugar and balsamic vinegar.
Keep cooking the caramelised onions for another 5 minutes on low heat until the sugar has dissolved and the balsamic vinegar has absorbed, then remove from the heat.
If the onions start sticking then add up to 30 ml water to deglaze the chewy bits and cook off the water.
Use a wide bottomed high sided pan to ensure that the onions do not steam and that there is enough space to move them around without ending up on the stove top.You can leave out the sugar and balsamic vinegar if you want plain caramelized onions.The thyme leave can be omitted or replaced with other herbs like rosemary or sage, as long as it compliments the final dish flavor profile.