Sous Vide Caramelized Red Onions with Honey, Balsamic and Thyme
I love caramelized onions - so sous vide onions was something I definitely wanted to try. With the idea of integrating thyme and honey, I thought this could be the perfect caramelized recipe as an accompaniment. Perfect for steaks, sandwiches, pizza toppings and more, I promise you can use this recipe in just about every meal of your day.
About 2 Cups Caramelized Onion
About 15 minutes
1.5 to 2 hours
- 3 medium red onions
- 1 tablespoon butter
- Salt and Pepper to taste
- 2 tablespoons Balsamic
- 1 Tablespoon honey
- 2 teaspoons fresh thyme leaves
Set Anova Sous Vide Precision Cooker in water and set temperature to 185ºF/85ºC and bring water up to temperature.
Peel onions, leaving some of root end in tact. Cut onion into wedges through root end, making sure each wedge has some of the root, which will hold wedges together somewhat as you cook.
Melt butter over medium high heat in a large, stainless steel skillet. Add onions, season with salt and pepper as desired, and brown wedges on each side, about 5 minutes per side.
Add balsamic to skillet and let reduce for 1 minute. Remove from heat and stir in honey.
Seal onions into airtight plastic bag and immerse into hot water with Anova cooker. Cook 1.5 to 2 hours.
Remove bag from cooking water. Carefully open and spoon onions into serving dish. Sprinkle with fresh thyme and serve immediately as an accompaniment to meats, chicken, as an addition to sandwiches or as a pizza topping.
Note: onions can be stored up to 5 days, covered and refrigerated.