Caramelized Onions With Ice Wine Reduction
makes 2 cups
2 1/2 pounds of onions
2 tablespoons unsalted butter
1 tablespoon neutral oil (I use canola or sunflower)
2-4 cloves of garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 cup white wine (Riesling, Videl or Ice Wine)
Kosher salt and freshly ground pepper to taste
Trim the tops and root ends of the onions and cut in half from top to bottom. Lay one half on the surface of a cutting board and cut the onion lengthwise following the grain of the onion. This will help the onion soften but not disintegrate. Repeat with remaining onions.
In a large skillet over medium heat, melt the oil and butter. Add the onions and stir to coat the onions in the oil and butter. Sauté for 10 minutes. Add the garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of sugar and cook for 1 hour stirring occasionally. Do not be tempted to increase the heat. The long and slow cooking softens the onions before they can be caramelized. Increase the heat to medium-high and cook, stirring frequently, until browned and caramelized, about 25-30 minutes. De-glaze the pan with 1/4 cup wine, scraping up any browned bits. Continue to cook until the liquid has evaporated. Season to taste with salt and freshly ground pepper. Enjoy!
2 1/2 pounds of onions
2 tablespoons unsalted butter
1 tablespoon neutral oil (I use canola or sunflower)
2-4 cloves of garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 cup white wine (Riesling, Videl or Ice Wine)
Kosher salt and freshly ground pepper to taste
Trim the tops and root ends of the onions and cut in half from top to bottom. Lay one half on the surface of a cutting board and cut the onion lengthwise following the grain of the onion. This will help the onion soften but not disintegrate. Repeat with remaining onions.
In a large skillet over medium heat, melt the oil and butter. Add the onions and stir to coat the onions in the oil and butter. Sauté for 10 minutes. Add the garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of sugar and cook for 1 hour stirring occasionally. Do not be tempted to increase the heat. The long and slow cooking softens the onions before they can be caramelized. Increase the heat to medium-high and cook, stirring frequently, until browned and caramelized, about 25-30 minutes. De-glaze the pan with 1/4 cup wine, scraping up any browned bits. Continue to cook until the liquid has evaporated. Season to taste with salt and freshly ground pepper. Enjoy!
We do this in very large batches, the process is the same. Watch carefully to prevent scorching and
cover in between stirring with large batches to aid in the heat retention.
We serve these with a variety of meats. To date the favourite dishes to have these
tasty bits on are roast beef sliders with roasted red pepper and caramelized
onions, and our ever famous roasted pork (porchetta or roasted whole pig) .
Caramelized onions are great on and in all sorts of things. Any roasted meat is enhanced by them. They are great in or on mashed potatoes,
green beans, or even in ground meat mixtures.
The flavour is marvellous.
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| Caramelized onion on Roasted Porchetta with PigOut Signature BBQ Sauce. (Using Magnotta Videl Ice Wine) |
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