
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.
What's your favorite version of caramelized onions?
Spicy Caramelized Onions
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 2 cups
Materials:
Mass | Weight | Volume | Number | Material | Notes |
---|---|---|---|---|---|
1 teaspoon | oil | ||||
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. |
Methods:
- 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
This looks so tasty. Perfect on a big steak! We have a fantastic Kahlua Cinnamon Cocoa. Come on over and try it out. While you are there be sure to check out the Southern Fried Women post and enter to win a great Christmas present from the author!
ReplyDeleteIt is! We like it on burgers too.
ReplyDeleteI’ll stop by and check out your tasty eats too. :)
Yum. My husband would love these on a steak or chicken philly sandwich! Thanks for linking to Must Try Monday.
ReplyDeleteThanks for hosting! The bit of spice just adds a little more "something" to regular caramelized onions - which are pretty tasty too. :)
ReplyDelete