Two basis reasonable reasons I made oven baked caramelized onions. First, winter farm share has whittled down to just a hug basket of onions and greens (end of season) so I have a shit ton of onions. And second is I turned the heat off a few weeks ago but on these cool damp spring days, which I love, I get a little cold. I am not one to turn the heat back on, I just turn to the oven and bake stuff instead.
I was cold, have a basket of onions, and was hungry. So I caramelized onions. And I will probably do it again today because holy crap, I forgot how delicious these things are! I mean seriously, when was the last time you ate yourself some caramelized onions? They are like candy, but like a savory sweet candy that lights up your mouth hole and keeps you wanting to shovel more and more into your face. I made a skillet of 4 giant onions. I think I ate 3 of them (I gave the mr a scoop on his lentils for dinner, but then ate the rest). And I am not sorry about it.
So If you are hungry (but can wait for a little while), cold but don’t want to turn the heat back on, and/or have a shit ton of onions, well friend, this one is for you.
To the oven baked caramelized onions!
The stuff. Onions, vinegar, salt, water, pepper, and a little oil/
The hard part. Cut up onions pretty thinly. I used a mandolin but if you don’t have one, a knife will do. Just cut as evenly as you can.
Toss all the onions into a oven safe skillet, add in a pinch of salt, some vinegar an water and that is that. Pop into the oven and bake. It will take close to 2 hours so just even 1/2 hour or so give the onions a little stir.
And there you have them. A pile of the most delicious onion situation. Now how you eat them is up to you. I love them on just about anything but I also pretty much at all of these with a fork straight from the pan.
You do you.
-C
Baked Caramelized Onions
4 large onions (any variety)
1/4 -`/2 cup wine or apple cider vinegar
1 cup water
1 teaspoon oil
1 hefty teaspoon salt
pepper
Preheat oven to 350
Remove skins from onions and either with at knife or a mandolin, thinly slice all the onions evenly.
Grab a oven safe skillet or baking dish and light coat with the oil. Place all the onions into skillet.. Add in water and vinegar (use the greater amount for a little more tang) and sprinkle with about a teaspoon of salt.
Place skillet in oven and baked for 1 1/2- 2 hour, mixing every 1/2 hour until onions have reduced to about 1/4 of the volume and are golden brown and caramelized.
Remove form oven. Season with pepper to taste.
Eat anyway you want like on a salad, on a veggie burger, mixed into a lentil bowl or straight up just eat them with a fork.
Left overs (what left overs?) are good in fridge for about 4-5 days.