Caramelized Onions

Caramelized onions are wonderful with just about any beef dish. They can go on top of burgers, into beef stroganoff, or used for French onion soup. These onions can be made ahead and stored in the refrigerator for about a week. I add them to my American Steakhouse Potatoes.

Benefits

Onions are good at supporting the immune system.

 Yields about ¾ cup

Ingredients

1 sweet onion (Maui or Vidalia), sliced into thin rings

2 Tbs. butter

¼ tsp. Himalayan salt

Freshly ground black pepper to taste

Scant ¼ cup Sherry wine (I prefer Harvey’s Bristol Cream)

Procedure

1. Preheat the oven to 400 degrees F.
2. Place the butter in the bottom of a cast-iron skillet.
3. Cut the onion-rings in half and scatter them over the butter in the skillet. Sprinkle with the salt and pepper.
4. Place the onions in the oven for 30 minutes or until their edges turn dark brown, turning them every 5 minutes.
5. Remove them from the oven and deglaze the pan with the Sherry, stirring until all the liquid is absorbed and the onions have taken on a nice brown color.

Gluten-Free

Vegetarian