Since childhood I love onions. Sometimes my childminder prepared just roasted onions for me.
Onions, one of the oldest vegetables known to humankind, are found in a bewildering array of recipes and preparations, spanning almost the totality of the world’s cultures; they are nowadays available in fresh, frozen, canned, pickled, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish; they are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet. (source)
I made these onions before and served it with hotdog. This time I served it with hotdogs again but used wholegrain mustard instead of “normal” mustard. Delicious, too.
1 tb olive oil
2 big onions, cut into thin strips
2 tb honey
2 tb vinegar
2 tb wholegrain mustard
Cook the onions in the olive oil about 15 minutes. First they’ll soften and become translucent, then gradually turn slightly golden. As the onions turn darker, stir more frequently to prevent burning. When they’re almost brown and have an intense, rich flavor, they’re caramelized. Now add honey, let melt it. Deglaze with vinegar and let evaporate.
. Finally add the mustard. Serve warm or cold to hotdog, meat etc.
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