This is borrowed from Jamie Oliver’s book, ‘Jamie’s Comfort Food’, and these onions are otherworldly. In his book, he makes them to be a part of a fabulous beef sandwich…we make them as an excuse to eat them. These aren’t quick, but they are easy – when the meal involves beef and the barbecue, you’re turning a tasty meal into a real treat!
2 large onions, peeled and sliced into 3/4-inch rounds
2 T. EACH butter AND olive oil
1/3 c. dark brown sugar
salt and freshly ground pepper
1/2 c. red wine vinegar
Put the butter, oil and sugar into a large non-stick skillet (with a lid) on medium heat and once the butter has melted, give it all a good stir to combine and then place the onion rounds into the pan in a single layer. Season well with salt and freshly ground pepper and cook for about 5 minutes. Pour in the vinegar, put the lid on the skillet and reduce the heat to low – cook for 35 to 45 minutes or until the onions are beautifully caramelized on the bottoms only. Add a bit of water as needed to loosen the onions if they become too dry.
Serve the onions on a platter, in a sandwich, as a side or garnish or any way you’d like! This is one of those crazy dishes that would add brilliantly to any breakfast, lunch or dinner – enjoy!