*Return to Grilled to Perfection menu.
This makes a great topping for burgers, but also an excellent all-purpose condiment. Try it as an omelet filling or as a topping for grilled pork chops.
Ingredients
2 tbsp (25 mL) butter, olive oil, or a combination
4 medium onions, peeled and sliced into rings
1/2 tsp (2 mL) kosher salt
1 tsp (5 mL) sugar
1/2 tsp (2 mL) ground cinnamon
Pinch cayenne
Directions
1. Heat the butter or olive oil in a large skillet over medium heat. Add the onions and salt and sauté them until they’re soft, about 5 minutes. Add the sugar, cinnamon, and cayenne. Continue to sauté the onions, stirring them regularly, until they are shiny and brown (about 15 minutes), being careful not to burn them (add a little water, if necessary, to prevent burning).
Makes about 1 cup (250 mL)
Chef’s Note: Mix it with chèvre and spread it on crackers for a tangy, sweet appetizer. It’s also a great topping on a planked round of brie.
Recipe excerpted from Barbecue Secrets Deluxe by Rockin’ Ronnie Shewchuk. Published by Whitecap. Copyright 2009 by Ron Shewchuk. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Buy the book now!