Caramelized Onions with American Pale Ale

Ingredients

2 tbsp (30 mL) salted butter

4 medium or large yellow onions, thinly sliced

1 tsp (5 mL) salt (approx), divided

1 cup (250 mL) American pale ale, divided

1 tsp (5 mL) packed brown sugar (approx)

Directions

1. In a large pot, melt butter over medium heat. Add onions and 1/2 tsp (2.5 mL) salt. Cook, stirring occasionally, until starting to soften, about 5 minutes.

2. Pour in 1/2 cup (125 mL) ale and stir to combine. Cook, stirring occasionally, until almost no liquid remains, about 10 minutes.

3. Pour in remaining 1/2 cup (125 mL) ale and stir to combine. Cook, stirring occasionally, until no liquid remains and onions have begun to darken slightly, 20 to 25 minutes.

4. Stir in 1 tsp (5 mL) brown sugar and remaining 1/2 tsp (2.5 mL) salt.

5. Option 1 (light golden onions): Cook, stirring occasionally, until light golden, 5 to 7 minutes. Taste and season with more salt and brown sugar, if desired; stir until dissolved. Remove from heat.

6. Option 2 (dark golden onions): Cook, without stirring for several minutes at a time (to allow onions to stick slightly to pot and caramelize further), until one-quarter to one-third of the onions are deep brown, about 10 minutes. Taste and season with more salt and brown sugar, if desired; stir until dissolved. Remove from heat.

Tips

Cooking concentrates a brew’s flavours, making them stronger and brighter. That’s why it’s important to choose a beer that you find really tasty.

You can cook the onions ahead and refrigerate them in an airtight container for up to 1 week. Reheat them for a few minutes in a pan over medium-low heat right before serving.

Barbara DeFrance says:

This is an very simple recipe which gives so much satisfaction. We love the caramelized onions with steals and burgers, The pale ale has so much flavour! Plates are cleared quickly!

(5/5)