This looks delicious! And easy to make.
Caramelized Onions with Dark Rum
From Cook’s Illustrated
Spanish onions, which are slightly sweeter, are great for caramelizing. Serve with bread, crackers, and cheese.
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- Table salt
- 1 teaspoon light brown sugar , plus 1 tablespoon
- 2 pounds large onions, preferably Spanish, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
- 2 tablespoons dark rum
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon cider vinegar
- Ground black pepper
- Heat the butter and oil in a 12-inch nonstick skillet over high heat. When the foam subsides, stir in 1/2 teaspoon salt and 1 teaspoon light brown sugar. Add the onions and stir to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deeply browned and slightly sticky, about 40 minutes longer. (If the onions are sizzling or scorching, reduce the heat. If the onions are not browning after 15 to 20 minutes, raise the heat.)
- Off heat, add the rum and wave a lit match over skillet until the rum ignites. Shake the skillet until the flames subside.
- Transfer the onions to food processor along with fresh thyme and the remaining 1 tablespoon light brown sugar. Pulse to jam-like consistency, about five 1-second pulses. Transfer to medium bowl; stir in vinegar and salt and pepper to taste. (Can be refrigerated in airtight container for up to 7 days.)
Yield: 1 cup
Yummm. This would go great with wine, cheese, and bread.