Caramelized onions - I don't make them often since it takes quite a while to make only a relatively small amount of final product. Not the most efficient process, but it sure does make some tasty eats! I've made plain caramelized onions many times, but this time, I wanted something a bit different, so I decided to add some spice - a few chili peppers.
Like the Maillard reaction, caramelization is a form of non-enzymatic browning. However, instead of an amino acid reaction (like the Maillard reaction), caramelization occurs by pyrolysis (geek speak for BURNING! ok - so I might be a little pyro. sometimes, maybe). In addition, you can accelerate caramelization by adding a bit of acid. In this case, I used some balsamic vinegar to help speed up the process while adding an extra bitto flavor.
Yield: 2 cups
|3||onions, thinly sliced|
|1 tablespoon||balsamic vinegar|
|chili peppers, chopped||I used 2 or 3 dried serrano peppers, but you can easily adjust type and amount to suit your preferences.|
- Gather all materials.
- Heat the oil, and cook the peppers briefly.
- Add in remaining materials, cooking until caramelized. Stir occasionally.
- You can add a bit of moisture/water if needed, but it will slow down the caramelization process. On the other hand, slow is better than burnt. :P