This recipe for grapeseed oil caramelized onions is one that you’ll use again and again. Although preparing this recipe takes an hour and a half, once it’s on the stove, you don’t need to touch it until it’s finished. You’ll want to make a generous portion of caramelized onions on a Sunday to use them over and over on all your dishes during the week (pasta, sandwiches, frittata, steak, tacos…).
This recipe for grapeseed oil caramelized onions is one that you’ll use again and again. Although preparing this recipe takes an hour and a half, once it’s on the stove, you don’t need to touch it until it’s finished. You’ll want to make a generous portion of caramelized onions on a Sunday to use them over and over on all your dishes during the week (pasta, sandwiches, frittata, steak, tacos…).
1 cup dry wine (Sauvignon Blanc, cabernet blanc, Albariño, muscadet)
1 tablespoon sherry vinegar
Pepper to taste
Directions
Heat La Tourangelle Grapeseed oil in a deep skillet (medium heat). Add the onions and thyms, stir well and cover. Cook until soft. Then, reduce the heat a little bit for about 5mn. Salt. Turn the heat low cover and cook for 20 mn. Add the wine and cover again. Lets cook for about 1 hour, stirring every 20mn. Once brown, stir in the vinegar and turn off the heat.
