Prep 10 mins
Cook 5 hrs
I buy this by the small jar at Trader Joe and decided it was time to make my own. Great on that Super burger, but it's a good table condiment for meats. Kinda like you would use a good chutney.
- 2 lbs yellow onions, sliced very thin
- 2 tablespoons butter (So, I like butter)
- 2⁄3 cup low cost supermarket-type balsamic vinegar
- 1⁄3 cup white vinegar
- 3⁄4 teaspoon powdered ginger
- 1⁄2 teaspoon beef bouillon granules (OPTIONAL)
- 5 tablespoons brown sugar (Dark if you have it)
- 1 good grind black pepper
- 1 pinch salt, to taste
- 1⁄3 cup water
- Put the Butter and all the Onions in a deep sided skillet or heavy pot over a low flame.
- Use a heat diffuser if you have one even heat is the name of the game.
- Turn the Onions in the pot every 15 min or so until they caramelize to a med gold, this took a couple 3 hours of low and slow.
- I use my meat tongs.
- Mix the Ginger and OPTIONAL Bullion with the Vinegars.
- Add to the pot, watch out for the fumes.
- Let it bubble slowly until thickened.
- Add the Brown sugar and water.
- Bubble Bubble, Toil (stir often) and it's worth the trouble.
- Jar and refrigerate.
Sublime! I didn't change a thing about this recipe except for the fact that I needed it to be non-dairy so I used olive oil instead of butter. I had this going for about 3 1/2 hours on the stove and the house smelled heavenly. I used these onions to create an appetizer of spiced ground meat baked in artichoke bottoms, topping them with the onions. I regret that it took T.Woolfe's passing for me to find this dish, but he will always be remembered sweetly through his recipes and the wonderful contributions and assistance he gave to many of us here on Zaar.
Oh My! this is really something special! I'm going to have fun thinking up all the ways to use this. I allowed the onions to slow cook on the cooktop w/a diffuser over a low flame about 4 hours, turning every 15 minutes. I followed T's instructions to the letter. The flavor and aroma is wonderful! I'm so glad to have found this recipe. Here's to you, T. Woolfe!