Caramelized Onions
Slow-cooked caramelized onions infused with rosé wine and thyme—rich, savory, and jam-like, perfect as a versatile side or topping for meats, sandwiches, or cheese boards.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Sides & Sauces
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions peeled, halved, and thinly sliced
- 1 teaspoon kosher salt
- 3 sprigs fresh thyme leaves
- 1 cup rosé wine
- Water
Instructions
- Melt the butter with the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.
- Add the onions and sprinkle with the salt and thyme. Cook for 5 minutes or until the onions start to soften, stirring so they don’t crisp or brown in spots.
- Reduce the heat to medium-low, cover with a lid, and continue to cook, stirring the onions after 10–15 minutes.
- Deglaze with wine and return to a simmer. Allow the onions to absorb the wine and continue to cook for another 5 minutes. Repeat steps 3 and 4.
- The onions will reduce and become more golden and jam-like as they cook. If the onions look like they’re beginning to burn or crisp, stir in water and scrape the caramelized fond from the bottom of the pan for the onions to absorb.
- Serve immediately or refrigerate for up to one week.
