by fiveandspice
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fiveandspice's Notes:
Expand2 large yellow onions, peeled and sliced into rings Ask a question about this ingredient
2 cloves garlic, peeled and slivered Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 sprig thyme Ask a question about this ingredient
a couple whole black peppercorns Ask a question about this ingredient
2 tablespoons tawny port Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
In a good sized saucepan, melt the butter and cook until starting to foam. Add the onions and garlic, salt, thyme, and peppercorns. Stir to coat with butter.
Ask a question about this stepAdd the port and vinegar. Turn heat down very low, cover, and cook covered for about 45-50 minutes, until the onions are very soft and tender. Fish out the thyme sprig and peppercorns.
Ask a question about this stepUse the onions as toppings for meats, bruschettas, sandwiches or savory tarts. Sometimes I also mash the onions, garlic, and liquids together, to make a spread.
Ask a question about this stepThanks!
Mmmm,.yum! I make an onion and port sauce (with cream) for my Pork Chops Quatre Épices (posted here), but I can see that using vinegar instead of cream would be nice and light during the warmer seasons. We eat a lot of caramelized onions here . . . . our current most frequent use is as the bottom layer on "white" pizzas. I can't wait to try this recipe. Saved!!! ;o)
Thanks! I looooove caramelized onions as a base for white pizza as well. So tasty.
Oops, yes! Thanks for noticing. I'll change that.
These look fabulous! I think you meant to say 1/4 teaspoon salt, not butter, above??
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
YUM! Thanks for this - it looks delicious. I love the addition of port. I'm saving this and look forward to making soon!