In a medium saucepan over medium heat, heat the olive oil until it shimmers a bit. Add the onions and stir so they are all coated in oil. Add thyme, parsley, and bay leaf. Let cook until starting to turn transparent, reduce heat a bit and keep cooking until they begin to brown, about 10-15 minutes. Add sugar and let cook another 5 to 10 minutes until they are a deep brown color and the sugar is all melted and caramelizing. Reduce heat to simmer and cook for 15 minutes or so until soft and melty. Add Balsamic Vinegar and stir, continue stirring on simmer until the liquid is absorbed. Remove the bay leaf, let cool, and place in a container (about 1 cup). It will keep a week.
- 4 TBSP olive oil
- 1 quart of thinly sliced onions, broken apart
- 1 tsp dried thyme
- 2 tsp dried parsley
- 1 bay leaf
- 4 TBSP sugar
- 2 TBSP balsamic vinegarMakes 1 cup of caramelized onions.
Single Servings 