Caramelized onions, what a wonderful addition to almost any dish. Simple and tasty but often not done correctly. Caramelized onions are sweet but unfortunately what most people do while they are cooking them, is add sugar. Use a sweet yellow onion which will contribute to the sweetness; use high quality extra virgin olive oil and, most important of all, a high quality dry white wine that is dinner worthy!
Slice the onion in thin rings, saute them in olive oil on medium temperature and add a bit of garlic salt while they are cooking. When they start getting translucent, add a tab or two of butter – but don’t overdo it. Continue to saute, adding some freshly ground black pepper. When they are almost done, turn the temperature to high, let them brown a little bit and splash the white wine on top to deglaze the pan. Then take them off the heat.
Chef Giovanni says, “this is the best caramelized onion that you will have”. Throw this wonderful item on top of grilled fish, oven roasted chicken, sliced Parmigiano Reggiano and cook in a hot oven for 5 minutes.