Caramelized Onions and Mushrooms
A simple yet luxurious skillet recipe featuring sweet caramelized onions and savory baby bella mushrooms, perfect as a side or topping.
Ingredients
For the caramelized mixture
- 2 tablespoons salted butter Use a good European-style butter for richer flavor.
- 2 tablespoons olive oil Use a fruity extra virgin olive oil.
- 4–5 ounces baby bella (cremini) mushrooms Choose firm, unblemished mushrooms.
- 1 large yellow onion Or use 2 small onions.
- 1/2 teaspoon salt Adjust to taste.
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 2 cloves garlic Minced.
- 1 teaspoon balsamic vinegar Use quality aged balsamic.
Instructions
Preparation
- Trim the bottom 1/8 inch of each mushroom stem and discard. Slice each mushroom into roughly 1/4-inch slices.
- Peel the onion, halve it from root to tip, then slice each half into 1/4-inch thin rings.
Cooking the Onions
- Warm a large stainless steel skillet over medium-low heat and add the butter and 1 tablespoon of olive oil.
- Allow the butter to melt until foaming is nearly gone, then add the sliced onions.
- Sauté undisturbed for 10 minutes, stirring halfway through.
Seasoning and Caramelizing
- Sprinkle the onions with salt, black pepper, and dried thyme. Cook for another 10 minutes, stirring every 2-3 minutes.
- When onions are soft and a rich amber, transfer them to a plate.
Brown the Mushrooms
- Add the remaining tablespoon of olive oil to the skillet and spread it around.
- Arrange the mushroom slices in a single layer and cook for about 4 minutes without moving them.
- Flip the mushrooms and cook for another 3 minutes.
Combine the Mixture
- Return the caramelized onions to the skillet and add the minced garlic and balsamic vinegar.
- Cook together for another 3-5 minutes, stirring frequently.
Serve
- Spoon the mixture over steaks, burgers, or inside warm tarts.
- This also freezes well in small portions.
Notes
Use a heavy-bottomed skillet for even heat distribution. Control the heat to achieve proper caramelization.