Salsa may be America’s most popular condiment (beating even ketchup in sales!), but I’ll bet you a big, juicy (veggie) burger these caramelized onions would win any taste test for best topping. Caramelizing takes the ouch out of onions, turning them translucent, tender and sweet as they’re cooked slowly – up to an hour — over low heat. Stir in some balsamic vinegar and tangy comes into play, giving simple veggie strands a distinct gourmet spin. Use them to dress up salads, casseroles, pizza, pasta dishes or, of course, your favorite plant-protein patty on a bun.
Caramelized Balsamic Onions
- Slice onions thin, keeping their round shape, or cutting them into strips.
- In a skillet over low heat, combine 1 tablespoon of olive oil and sliced onions, making sure each slice touches the pan.
- Drizzle remaining olive oil and balsamic vinegar over the onions generously, and cook until caramelized, turning occasionally. (Note: They’re finished when they look like candied onions.)
Add caramelized onions to salads, soups, sauces, marinades, casseroles or veggies, or enjoy them as a topping over protein (veggie burger, bean patty, etc.) of choice. Leftovers can be stored in an airtight container for up to 5 days.