Aromatic, delicate, and melting in your mouth. Yes, that’s a brief way to describe caramelized onions, which can be used in many recipes. They are the perfect addition to meats, soups, or even as a filling—for example, in puff pastry pouches. It all depends on your creativity.

The method and especially the cooking time significantly change the color, texture, and most importantly, the flavor of ordinary onions. From the sharp taste of raw onion to the sweet taste of caramelized onion—how we prepare onions greatly influences the flavor of our dish. The caramelization process brings out their unique aroma and sweetness. Additionally, making them doesn’t take much time and is very simple.

Ingredients:

• 1 kg white onions

• 40 g goose fat

• 4 tablespoons honey

• 3 tablespoons balsamic vinegar

• Salt and pepper to taste

Peel and cut the onions into thick slices. Next, melt the fat in a deep pan and add the sliced onions. Add the vinegar and honey to the onions. Cook everything until the liquid evaporates and the onions start to brown. Finally, season with salt and pepper to taste.