Carmelized Onions 101

Have you ever caramelized an onion?

Have you ever caramelized an onion, topped that shi*t with swiss cheese, and some mancy greens?! MAN.

You should try it.

They’re so good and so complex tasting and ridiculously easy. If you can read a newspaper or google “What are the Vampire Diaries”, or look around longingly at your laundry room, you can make caramelized onions.


Slice the onions super thin. This is the most difficult part; use a mandolin if you’re knifey-capped.

Throw a bit of butter in a pan and turn the heat to medium high. Maybe mince a clove of garlic. Throw in the onions (and garlic if you’re using it) and spread em around. Let the onions wilt, stirring often. Turn the heat down to medium-low and let em wilt some more. Read the latest season’s plot of the Vampire Diaries on Wikipedia so that you can excitedly and ‘accidentally’ tell your cousin and ruin it for her.
The onions should turn brown from their own sugary juices, NOT from burning.

At last, add about 4 tbsp of a very good balsamic vinegar and let cook for about 2 minutes more. You can leave that part out if you like, but I love it, ‘meself.

They’re good on top of toasted flatbread with swiss as you see here, or with potatoes and gruyere. They also belong on burgers, meatball sammiches, alongside steaks and I’m sure many other places.

Happy Carmelizing!