I love grandma’s Italian caramelized onions (cipolle caramellate), however I have always thought of them as a difficult dish to prepare and I’ve really never tried it out.
Let’s be honest, it was just easy to wait to be asked over by a dear friend who makes simply amazing goat cheese and caramelized onion appetizer, instead of rolling my sleeves up and do it myself!
But one night I really got into this craving of caramelized onions, and you know…there is nothing you can do unless you prepare it yourself.
And so I did. I called my friend asking for the recipe and then I started chopping (and crying!).
So finally I am proud to tell you that it was very – but very – easy! I wish I could have experimented it before, although my waistline would not be of the same opinion!
So there we go, with a fully approved recipe to give a special taste to your meat dish or yummy appetizers!
- 2 onions
- 30 ml balsamic vinegar
- 30 ml apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 glass of water
- Slice the onions very thin and toss in extra virgin olive oil at low heat for 10 minutes, stirring often.
- Add the balsamic vinegar, apple cider vinegar, brown sugar and salt and mix.
- Add a glass of water and continue cooking for another 15 minutes. if the onion is not yet tender add more water.
- When almost cooked, however, begin to restrict the sauce.
- Turn off the stove and serve the onions on the table.
- Serve as an accompaniment to grilled meat dishes.