This isn't really a recipe as much as it is kinda the idea of a recipe, but here we go. First this really works best with any of the really big sweet onions (Sweet Imperial, Vidalilia, Maui, Walla Walla, that kind of thing) but it works fine with regular yellow onions.
So we'll need:
1 giant sweet onion or 3-4 regular yellow onions
1 beer. Fizzy yellow beer only.
Mustard
About 1/2 stick of unsalted butter
Salt
Pepper
Fish sauce, wash-yer-sister sauce, Maggi, or soy sauce
Totally optional barbecue rub.
Probably some sugar.
2 skillets, or whatever.
First cut up your onion(s). It does not matter how you do it. Dice, longitudinal, orbital, does not matter.
Add about half of your onion to a skillet over low heat with a bit of oil and salt and cook until they soften and start to turn translucent. When they start to get that golden brown color around the edges add 2 tablespoons of butter and enough beer that they're pretty well covered. Not totally, we're not making soup, but a good bit of liquid. Bring to a very low simmer and just let them cook. Add more liquid if things start looking dry, but the end goal is the sauce has thickened and the onions have basically broken down to almost nothing.
Meanwhile, start the other pan over low heat, a bit of oil, the other half of your onion, some salt, and about a tablespoon of butter. The end goal here is to caramelize the ever loving crap out of these things, like practically black without burning them. Low, slow, water, and a lid are all your friends here. We're gonna be here a while. Oh, and Sprite or 7-UP will actually help speed this up, but it's still gonna take a while. Add more butter if you think it needs it.
Once the first batch has cooked down to the point the onions have basically disappeared and the second batch is really, really caramelized combine the two, add a healthy squirt of mustard(I use dijon, but regular mustard works fine). Add a splash of fish sauce, a few cranks of pepper, and rub if you want. Cook it down to your desired consistency and adjust the seasoning. I usually end up adding more mustard and some brown sugar. Just "season to taste", to coin a phrase.
And... That's about it. It's killer on brats, burgers, omelettes, on toast, whatever. It really is just stupidly good, even if it does take forever to make. You should end up with somewhere between 1/2 - 3/4 pint and it should last for about a week in the fridge. I haven't tried freezing it, but you're gonna want to put it on everything so that shouldn't be a problem.
So we'll need:
1 giant sweet onion or 3-4 regular yellow onions
1 beer. Fizzy yellow beer only.
Mustard
About 1/2 stick of unsalted butter
Salt
Pepper
Fish sauce, wash-yer-sister sauce, Maggi, or soy sauce
Totally optional barbecue rub.
Probably some sugar.
2 skillets, or whatever.
First cut up your onion(s). It does not matter how you do it. Dice, longitudinal, orbital, does not matter.
Add about half of your onion to a skillet over low heat with a bit of oil and salt and cook until they soften and start to turn translucent. When they start to get that golden brown color around the edges add 2 tablespoons of butter and enough beer that they're pretty well covered. Not totally, we're not making soup, but a good bit of liquid. Bring to a very low simmer and just let them cook. Add more liquid if things start looking dry, but the end goal is the sauce has thickened and the onions have basically broken down to almost nothing.
Meanwhile, start the other pan over low heat, a bit of oil, the other half of your onion, some salt, and about a tablespoon of butter. The end goal here is to caramelize the ever loving crap out of these things, like practically black without burning them. Low, slow, water, and a lid are all your friends here. We're gonna be here a while. Oh, and Sprite or 7-UP will actually help speed this up, but it's still gonna take a while. Add more butter if you think it needs it.
Once the first batch has cooked down to the point the onions have basically disappeared and the second batch is really, really caramelized combine the two, add a healthy squirt of mustard(I use dijon, but regular mustard works fine). Add a splash of fish sauce, a few cranks of pepper, and rub if you want. Cook it down to your desired consistency and adjust the seasoning. I usually end up adding more mustard and some brown sugar. Just "season to taste", to coin a phrase.
And... That's about it. It's killer on brats, burgers, omelettes, on toast, whatever. It really is just stupidly good, even if it does take forever to make. You should end up with somewhere between 1/2 - 3/4 pint and it should last for about a week in the fridge. I haven't tried freezing it, but you're gonna want to put it on everything so that shouldn't be a problem.
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