1In a large nonreactive skillet, sauté 3 sliced red onions in 3 tablespoons butter until softened but not browned. Add 1/2 cup red wine, 1 tablespoon balsamic vinegar, 3 bay leaves, 1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme), 2 teaspoons honey, 1/2 teaspoon ground coriander, 1/4 teaspoon ground allspice, and salt and black pepper to taste.
2Bring the mixture to a boil, reduce the heat, and simmer about 30 minutes, or until the liquid is syrupy, stirring occasionally.
Yes, you can make Indian cuisine at home. Here, red lentils, carrots, and potatoes simmer with warm spices and vegetable broth until tender.
Basic Caramelized Onions
Caramelized onions add a great sweet and savory note to all sorts of dishes, from dips and salads to omelets and pizzas, and they're a must for good French onion soup.The only difficult thing about making them is the wait, but you can't rush deep golden-brown perfection. Read more.
Red Velvet Cake
Red velvet cake is festive, fine-crumbed, moist, and delicious with cream cheese frosting. Read more.
Caramelizing Versus Sweating Onions
One method results in golden brown onions, the other results in translucent onions.