Grapeseed Oil – Caramelized OnionsShare Pin It Print This Recipe
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…).
1/4 cup of La Tourangelle Grapeseed oil
3 pounds onions sliced
4 thyme sprigs
1.5 teaspoons salt
1 cup dry wine (Sauvignon Blanc, cabernet blanc, Albariño, muscadet)
1 tablespoon sherry vinegar
Pepper to taste
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.