Balsamic Caramelized Onions

I used to HATE onions in any format. So much so that I would scrutinize recipes and ingredients for any hint of a dusting of them so that I could declare all foods remotely adjacent to onions off-limits. What was wrong with me?? I now *love* onions. All of ’em. Raw or cooked – gimme your onions. And caramelized onions were my gateway in. These easy two-ingredient (I don’t count water as an ingredient… do you?) balsamic caramelized onions are perfection if you’re an onion fan. I piled them on top of turkey burgers tonight, but they’d work well with just about any meat, as a topping on mashed regular or sweet potatoes, folded into a salad… really, almost anywhere. They’re delicious. And so simple. Here you go.

* 2-3 small sweet onions (any onions will work, I just happen to love sweet onions best)
* 1/2C balsamic vinegar
* water

Cut the ends off your onions and peel them. Cut them in half, and then slice them into long thin slices.

Add the onion slices to a large pan with a lid. Pour the balsamic over them, secure the lid, and turn the heat up to medium. Cook 20 minutes.

Remove lid and stir until the last of the liquid is evaporated. Then add about 1/3 of a cup of water slowly, stirring to bring up all the bits on the pan, and stir until evaporated, allowing the onions to caramelize. Repeat with 1/3 of a cup of water at a time until your onions are fully cooked and caramelized. Feel free to taste along the way to ensure everything’s going the right way. Voila! Perfect, rich, deeply fragrant balsamic caramelized onions. Honestly, I could eat them straight of out of the pan on their own.

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