Make sweet and sour caramelized onions with slowly cooked onions and a tangy vinegar finish. Learn how to develop natural sweetness, control browning and balance acidity for appetizers and savoury dishes.
and cut the onions into very thin half slices.
Melt butter, add onions and cook on high heat with salt and pepper. When the onions are soft, add sugar and frequently stir until they become golden brown.
with the vinegar, and cook for five more minutes. Taste and rectify the seasoning if desired. Strain the onions if too much moisture present.
Cool and reserve.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
