Caramelized Onions

3 large Maui or Vidalia onions (4-5 if small)
2 tbsp Olive Oil
2 tbsp Brown Sugar
¼ cup Cider Vinegar
¼ tsp black pepper
½ tsp salt

Slice onions into rings (about 1/8 thick). Heat 2 tbsp oil in 12″ skillet, add onions and cook on moderately high heat, but do not brown, just sweat them.  After onions begin to soften, add cider vinegar and brown sugar.  Stir frequently, and cook for about 20 minutes.  Onions should gradually darken.  Total cooking time can be as little as 25 minutes, not the hours you read about for caramelized onions!  You can put the cooked onions in a plastic baggie to freeze, and just chop off the amount you need for a recipe.

To turn this into chutney, just add this when you add the vinegar:

2 bay leaves
1 red jalapeno, roasted and finely diced (can use Serrano, but it will be hotter)
1/3 cup golden raisins
1 apple, peeled, cored, finely diced
4 tbsp. honey

1 additional tbsp of brown sugar

Cook about 5-10 minutes longer, until it is smooth as jam.


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