At the farmer’s market in Michigan, I picked up four perfect candy onions. (I mean, who can resist that name?) This recipe produces insanely delicious sweet, slightly crispy onions that would complement a million things, but I end up just eating them as they are. And of course they are good for you…. onions have anti-inflammatory benefits and protect your body in all sorts of ways, we all know about olive oil, and even maple syrup provides the antioxidant benefits of manganese and zinc.  Note: there is a slight bit of technique involved here, but your patience and attentiveness will be highly rewarded!

4 medium candy, sweet, or Vidalia onions

2 tablespoons extra virgin olive oil

2 good dashes salt

1 tablespoon maple syrup

1 teaspoon balsamic vinegar

Peel outermost layers of onions; trim off stem and root ends; cut in halves, then into thin slices. In large saute pan, warm olive oil over medium high heat. Add the onion slices and stir with spatula to coat with oil. Spread the slices evenly in the pan and allow to cook for ten minutes or so. Sprinkle with salt, give it a stir. You may need to adjust the heat to prevent onions from burning or drying out. Feel free to add a bit more oil as well to avoid this. Stir frequently as all slices become softened.

Continue cooking the onions for up to an hour. Keep an eye on them, stirring only when the onions begin to brown but before they begin to burn; this is what helps caramelize them. After 25 minutes or so, you might want to lower the heat and stir and scrape the browned bits more often. Add the maple syrup for flavor and to encourage the caramelizing process. Watch, stir, and scrape until the onions are very soft and nicely browned. Splash with balsamic vinegar, stir well. Let rest for a few minutes and serve.

Serves 4-6 as a topping or side.

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