📝 About This Recipe
Transform the humble, pungent onion into a rich, mahogany-hued jam that balances deep umami with a natural, candy-like sweetness. This slow-braising method utilizes low heat and patience to break down complex sugars, resulting in a versatile condiment that is the backbone of French gastronomy. Whether folded into a tart or crowning a steak, these onions offer a luxurious depth of flavor that cannot be rushed.
🥗 Ingredients
The Aromatics
- 3 pounds Yellow Onions (large, peeled and sliced into 1/8-inch half-moons)
- 2 large Shallots (finely sliced for subtle complexity)
- 2 pieces Garlic Cloves (smashed and minced)
The Braising Fat & Seasoning
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to raise the smoke point of the butter)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Granulated Sugar (optional, to assist with initial Maillard reaction)
- 3 sprigs Fresh Thyme (leaves stripped from stems)
- 1/4 teaspoon Black Pepper (freshly cracked)
Deglazing Liquids
- 1/4 cup Dry Sherry or White Wine (to lift the fond from the pan)
- 1 tablespoon Balsamic Vinegar (for a bright, acidic finish)
- 1/2 cup Water (added in small increments during cooking)
👨🍳 Instructions
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1
Slice the onions from root to stem into even 1/8-inch thick half-moons. Consistency is key to ensure they all cook at the same rate.
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2
In a large, heavy-bottomed stainless steel or cast-iron skillet, melt the butter and olive oil over medium-low heat until the butter begins to foam.
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3
Add the sliced onions and shallots to the pan. It will look like a mountain of onions, but they will reduce significantly in volume.
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4
Toss the onions thoroughly to coat them in the fat. Sprinkle the kosher salt and sugar over the top to help draw out moisture.
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5
Cover the pan with a lid for the first 10 minutes. This creates steam that softens the onions quickly without browning them too early.
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6
Remove the lid and increase the heat slightly to medium. Stir every 5 minutes as the onions begin to turn translucent and then a pale yellow.
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7
After about 25 minutes, the onions will start to stick to the bottom, creating a brown film known as 'fond'. Add 2 tablespoons of water and scrape the bottom of the pan with a wooden spoon.
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8
Add the minced garlic and fresh thyme leaves. Continue cooking, stirring more frequently now—roughly every 2-3 minutes.
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9
As the onions turn a golden amber (around the 45-minute mark), reduce the heat to low to prevent burning. The slower you go now, the better the flavor.
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10
If the onions look dry or are browning too fast, add another splash of water. This 'deglazing' process redistributes the flavor back into the onions.
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11
Once the onions are a deep, uniform mahogany brown (usually 60-70 minutes), pour in the sherry or white wine. Scrape up every bit of caramelized goodness from the pan.
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12
Stir in the balsamic vinegar and freshly cracked black pepper. Cook for another 2 minutes until the liquid has been fully absorbed.
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13
Remove from heat and taste. Adjust seasoning with an extra pinch of salt if needed. Let cool slightly before serving or storing.
💡 Chef's Tips
Avoid using non-stick pans; you actually want the onions to stick slightly to create the flavorful 'fond' that builds color. Don't rush the process by turning up the heat; high heat burns the exterior of the onion while the interior remains raw and bitter. If you find the onions are too sweet, increase the balsamic vinegar or add a drop of Sherry vinegar to balance the sugars. These onions keep beautifully in the fridge for up to a week or can be frozen in ice cube trays for easy portioning later. For a truly 'French' profile, add a tiny pinch of ground cloves or a bay leaf during the middle of the cooking process.
🍽️ Serving Suggestions
Top a grilled Gruyère sourdough sandwich for the ultimate adult grilled cheese. Serve alongside a pan-seared Ribeye steak or roasted pork tenderloin. Fold into a savory galette with goat cheese and fresh figs. Whisk into Greek yogurt or sour cream with a dash of Worcestershire for an elevated onion dip. Pair with a crisp Chardonnay or a malty Amber Ale to complement the caramelized sugars.