Apple Cider Vinegar Caramelized Onions

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Want to add a pop of tangy, rich, super savory flavor to your life? Well then, these apple cider vinegar caramelized onions are just what you need!
Hi, my name is Michelle and I’m addicted to caramelized onions. Whenever I eat out I always skim the menu for anything that has the words “caramelized” and “onion” perfectly placed side by side. 99.99% of the time, if I see a menu item that has caramelized onions in it, I order it. Gotta get that awesomenss in my mouth. Caramelized onion = perfection. At home, I rarely cook normal caramelized onions. I absolutely love a little sourness/tangyness in anything I eat, which means a big splash of vinegar makes it into almost all of my meals. So, when I cook up some rich, full flavored caramelized onions, I add a ton of apple cider vinegar to deglaze the pan. The tangy flavor the vinegar adds just makes these apple cider vinegar caramelized onions pop when you bite into them. YUM! These apple cider vinegar caramelized onions are not difficult to make…they just take a little time, like most good things in life 🙂 Start cooking them while you are doing other prep work in the kitchen (or watching a marathon of New Girl) and just check on them every 5-10 minutes or so, just to make sure the beautiful caramelization is taking place properly and no burning is happening in your pan. And, they are super versatile. The number one thing I use them for is a super delicious grilled cheese, but throw them on some crackers with ricotta for an easy holiday appetizer, place them over creamy garlic mashed potatoes, they’d be great in my avocado cilantro Greek yogurt dip, or just eat them with a fork. No judging here 😉 Now, if you’ve never cooked caramelized onions before, no worries. Here are a couple tips to help you out my friends:

• Don’t use a nonstick skillet. You actually do want the onions to stick a bit to the pan, which will create some delicious browned bits which hold a ton of flavor.
• When you add the vinegar to the pan, and scraping those browned onion pieces off the pan, you are deglazing the pan. Basically reincorporating those brown bits back into the whole dish and bringing that flavor party to all of the onions.
• If you notice that your onions are getting a little too dark a little too fast (burning), just turn down the temp to medium-low or even low!
• If you are more of a visual person, The Kitchn has a great cooking lesson called How To Caramelize Onions. Great step-by-step photos to help you out!

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