Ingredients: 4-6 servings
- 2 Vidalia Onions, thinly sliced
- 2 Tb Olive Oil
- 2 Tb salted butter
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 tsp sugar
- 1/4 cup red wine (or substitute, Balsamic Vinegar)
In medium skillet, preferably a cast iron skillet, over medium heat melt the butter into the olive oil. Stir in the onions until completely coated with the butter and oil mixture. Season with the salt and pepper and saute until the onions soften. About 10 minutes. Increase your cooking temperature to medium high, sprinkle the sugar over the onions, toss well. Cook the onions, stirring frequently until they become golden brown. Add the red wine or balsamic vinegar to deglaze the pan by scraping the bottom of all the flavorful pieces. Serve or refrigerate for later use.
Suggestions: Serve over a nicely cooked steak. Try topping homemade macaroni and cheese with these lovely onions. Or if you are like us they taste wonderful on a mutton sandwich along with ice box pickles. If Vidalia Onions are out of season try caramelizing white, yellow or red onions. They all taste marvelous cooked this way.