Caramelized Onions

Steak sandwiches are only vehicles for these addictive onions. Make extra and freeze it, portioned in plastic bags. I add them, thawed and reheated, to sandwiches, salads, and pizza.


[Makes 1-2 cups, depending on the size of your onions]
2 tbsp. vegetable oil or 1/2 tbsp butter, preferably salted
2 large red onions, thinly sliced
1/2 cup dry red wine
2 tbsp balsamic vinegar (aged)
1 tbsp sugar

Heat oil in large pot over med-high heat.
Add onions and sauté about 10 minutes.
Stir in wine, vinegar & sugar.
Simmer until almost all the liquid is absorbed.
Season to taste with salt & pepper.

Jeff Smith

Jeff started in photography and short format video, and he's been at the forefront of the web tv movement. He’s worked on haute couture shoots in Paris, shot street style in Milan, and is currently developing a steady roster of beauty, fashion, and digital clients in NYC.