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.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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.