Caramelized Beer Onions
Golden onions cooked to sweetness add pizzazz to the beef on buns.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp 25 mL : about | - |
| cal | 42 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
-
2 tbsp (25 mL) butter
6 onions, thinly sliced
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) white balsamic vinegar or white_wine_vinegar
1/4 tsp (1 mL) each salt and pepper
1 bottle (341 mL) beer, such as lager or ale
Preparation:
In wide Dutch oven or large skillet, melt butter over medium heat; cook onions, stirring often, until softened, about 10 minutes. Add sugar, vinegar, salt and pepper; cook, stirring, for 3 minutes.
Stir in beer and bring to boil; reduce heat to medium and simmer, uncovered and stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Stir in beer and bring to boil; reduce heat to medium and simmer, uncovered and stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source
Canadian Living Magazine: July 2007
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