I developed this recipe years ago but never wrote it down. I didn’t need to — I use it so often, I know it by heart. But now it is time to share it, and I hope you enjoy it as much as I do. It makes a wonderful accent to many of the panini recipes in this book.
Yield: Makes about 1 cup (250 ml)
1 tbsp (15 ml) olive oil
1 red onion, thinly sliced
1 tbsp (15 ml) packed brown sugar
¼ tsp (1 ml) salt
¼ tsp (1 ml) freshly ground black pepper
1. In a large skillet, heat oil over medium-high heat. Add onion and sauté until softened, 10 to 15 minutes. Add brown sugar and cook, stirring gently, until onion is caramelized, about 5 minutes. Season with salt and pepper.
Store in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave on High power for 45 to 60 seconds before using.
I like using red onions, but you can also use sweet white onions.