Caramelized Red Onions
Half a red onion, cut into ¼ to ½ inch slices (about 1 cup)
2 tablespoons vegetable oil
Pinch of salt
In a saute pan over medium-low heat, cook onions in oil until they become soft and caramelized, not fried, about 8 to 10 minutes. Remove from heat and serve immediately, or refrigerate for 3 to 5 days. Reheat just to warm before serving.
Great served with scallops and other seafood dishes, in sandwiches or atop crostini.
- If the onions appear to be frying, remove pan from burner and reduce heat to low; after a minute or so, return pan to burner to continue caramelizing. Low heat allows the slow caramelization of the onion vs. frying them.