We all love caramelized onions for their deep, sweet flavor. But South Americans give them a twist making them more than just toppings but the starting point of your meal. Try them atop sandwiches, tossed into salads or baked on your homemade pizza.

Caramelized onions

3 large onions
1/4 cup oil
3 tablespoons honey table
2 tablespoons apple cider vinegar table
1 tablespoon cayenne pepper table
Salt to taste
Pepper, to taste

Peel onions and slice into thin slices. In a skillet, with a heavy bottom, heat oil over medium heat. Add onions. Season with salt and pepper then cover and caramelize the onions in the oil 15 to 20 minutes. Stir occasionally to ensure even cooking. If onions stick to the bottom, add water and mix.

Remove the lid. Adding cayenne pepper, stir and cook 10 minutes. Add honey and apple cider vinegar. Continue cooking for another 5 to 10 minutes. If onions sticking to the pan, add a little water and mix well.
Serve hot on steak or hamburgers.

Keeps for 1 month in an airtight container in the refrigerator.

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