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Yields24 Servings
 2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
 1 ½ lbs Red Onion, peeled and sliced
 1 tbsp Turbinado Sugar
 ¼ cup VSOP Barrel Aged Red Wine Vinegar, or vsop honey or serrano honey vinegar
 ½ cup Chicken Stock, or vegetable stock
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
1

Heat the Olive Oil in a large saute pan, then add the onions and cook until golden brown. Be careful not to burn the onions, so stir often.

2

Add the sugar, vinegar, stock and cook over very low heat until all of the liquid has evaporated. Remove from the heat and season with salt & pepper to taste. Enjoy!

Ingredients

 2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
 1 ½ lbs Red Onion, peeled and sliced
 1 tbsp Turbinado Sugar
 ¼ cup VSOP Barrel Aged Red Wine Vinegar, or vsop honey or serrano honey vinegar
 ½ cup Chicken Stock, or vegetable stock
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

1

Heat the Olive Oil in a large saute pan, then add the onions and cook until golden brown. Be careful not to burn the onions, so stir often.

2

Add the sugar, vinegar, stock and cook over very low heat until all of the liquid has evaporated. Remove from the heat and season with salt & pepper to taste. Enjoy!

Caramelized Onions

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