Caramelized onions are a wonderful condiment to have on hand. Also like the confit, these onions normally take almost constant stove-side stirring when done the traditional way. The even heat and slow steady stirring of the Bellini make that unnecessary.
Try these stirred into soup, scattered over your favorite pasta dish or, dressed with a little oil and vinegar, as a condiment for just about anything from roast chicken to grilled pork chops.
Makes about 1 cup
2 medium yellow onions (10 ounces)
2 tablespoons olive oil or Ghee (page 19)
- Fit the chopping blade into the work bowl. Peel the onions and cut them into rough chunks. Add the onions to the work bowl and chop on speed 7 for 12 seconds.
- Remove the chopping blade and change over to the stirring blade and mixing tool. Scrape down the sides of the bowl and remove the measuring cup from the lid. Pour in the olive oil. Cook at 100 C on speed 2 for 50 minutes. Season with salt and pepper and serve immediately or cover and store in the refrigerator for up to 1 week. If refrigerated, bring to room temperature or warm slightly before serving.
If, after 50 minutes, your onions are a little more “blonde” than “brunette,” there is a little trick that might help: Remove the lid and poke around the bottom to see if there are any brown bits stuck to the bottom of the work bowl. If so, loosen them up with a spatula and run the Bellini at speed 2 for 3 minutes. Those little brown bits will darken the onions up nicely.