Creamy Caramelized Onions with Sage
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
2 large onions, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons fresh sage leaves, chopped
1/4 cup heavy cream
Directions
In a 12-inch skillet or large Dutch oven, heat the oil over medium-low heat. Add the onions, cover, and cook for 10 minutes. Remove the cover and stir. Cook uncovered, stirring occasionally and adjusting the heat as needed, until the onions are soft and just starting to brown, 10 to 15 minutes. Stir in the sage and 1 tsp. salt. Cook until the onions are very soft and evenly browned, stirring occasionally and adding water as needed, 1 Tbs. at a time, to loosen any stuck bits from the bottom of the pan, another 15 to 20 minutes. Add the cream and bring to a simmer. Cook until the cream has thickened slightly; you don’t want the onions to be too wet. Remove from the heat and let cool. Serve right away or let cool, then cover and refrigerate for up to 2 days.