WHB #149: Caramelized Onions

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)

So I decided to make caramelizde onions for this week Weekend Herb Blogging hosted by Gretchen from Canela & Comino.

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.

Caramelized Onions
serves 2

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.

More recipes and entries in English.

Next week I have the honor to be the host of Weekend Herb Blogging! More information about how to participate you find here.

Please send an email with the details of your entry to kochtopf(at)gmail.com mentioning WHB in the subject line. Thank you and see you next week!