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Slice the onions. You can cut them in half first and then slice them, or you can slice them into onion rings.In either case, don't slice them too thin nor too thick. Try to aim for ⅕ inch or ½ cm.
To a large non-stick pan add the olive oil, sliced onions, salt, and sugar.Sauté the onions on medium heat for 5 minutes, stirring often and separating the onion layers.
Add the water and turn the heat to medium low. Let simmer gently for 40 minutes till the onions are completely soft and shiny, and the water has evaporated.Stir occasionally during this time so that the onions cook evenly and don't stick to the pan.
Turn the heat to medium-high, then when the pan is hot deglaze with (add) the vinegar.Stir constantly for 3 minutes to mix the onions with the vinegar, scraping all the brown bits from the pan. When the vinegar has completely evaporated your caramelized onions are done.Taste and adjust for salt before serving.