I love onions. Like them in most everything I make. I especially love them when they have been slow cooked and caramelized to bring out their natural sweetness. The onions, once cooked, can be used in sandwiches, with cheese and crackers as an appetizer or used as a topper on breads. I placed some on wheat crackers then topped them with squares of Swiss cheese. Toasted until cheese was melted and onions were heated through. Yummy!! You could also do something similar with rye bread or perhaps wedges of pita bread. They can also be spread over a pre-made pizza crust, then topped with cheese and heated through.
These are a great appetizer because you can make then ahead and reheat when ready to serve. You can serve them on bread, crackers, with tortilla chips or on tortillas. I sometimes serve the onions, heated in a dish, with slices of smoked sausages.
I often make a double batch and freeze some for later.
Caramelized Onions
2 lbs. Onions, chopped
3 T. oil
1 t. salt
2 T. brown sugar
¼ c. balsamic vinegar
Dash red hot pepper sauce
Paprika
Sauté onions in oil with salt over low heat for 25-30 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed, and serve warm with crusty bread, crackers or smoked meats. Keeps in fridge for a week, can be frozen.