Caramelized onions have been something of a mystery to me. The various recipes I've tried just haven't worked, resulting in crispy, brown bits. However, I checked out The Improvisational Cook from the library, and this recipe fit the bill. The onions cooked down into a spreadable sweet mixture and my house still smells delicious. We used the onions as a condiment for barbecued seitan sandwiches, and I made up this dip featuring them as well.
Zucchini discs make healthy, pretty dippers for this simultaneously sweet and spicy appetizer. But let's not kid ourselves, the creamy slivers of onion would taste even better transported to your mouth by some salty potato chips. Also, you could scoop out the inside of a baked potato and combine with this dip for some major comfort food.
2 pounds yellow onions, thinly sliced, almost transparent
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
freshly ground black pepper
In a large non-stick skillet, heat the oil over moderately low heat. Add the onions and salt and stir. Cover with a lid and cook for about 13 minutes. Uncover, increase heat to moderate, and stir occasionally for about 13 minutes or until most liquid has evaporated. Add the sugar and cook, stirring occasionally, until golden, about 10-15 minutes. Season with pepper, and more salt if needed. Will keep refrigerated for a few days.
Caramelized Onion and Green Curry Dip
1/3 cup Tofutti sour cream
1/3 cup Vegenaise vegan mayo
1/3 cup caramelized onions
1 teaspoon vegan green curry paste
salt to taste