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Caramelized Onion Rings in Vinegar and Sugar

This dish features thinly sliced onions that are slowly caramelized in a sugar syrup until golden and sticky, then finished with a splash of vinegar for tang. The cooking process involves slow sautéing to develop sweetness and texture, resulting in crispy, tangy, and chewy onion rings that are rich in flavor and visually appealing with a glossy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Southern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large onions thinly sliced
  • 1/4 cup sugar
  • 2 tablespoons vinegar apple cider or white vinegar

Equipment

  • Skillet or frying pan
  • Spatula

Method
 

  1. Start by peeling and thinly slicing the onions into rings or half-moons, aiming for uniform thickness for even cooking.
  2. Heat a skillet over medium-low heat, then add the sliced onions to the pan without oil to allow them to release moisture and start softening.
  3. Sprinkle the sugar evenly over the onions, then stir gently to coat the slices. You should hear a slight sizzle as the sugar begins to melt and coat the onions.
  4. Cook the onions slowly, stirring occasionally, as the sugar caramelizes and turns a deep amber, releasing a sweet, toasted aroma. Continue simmering for about 15–20 minutes until the onions are golden, sticky, and slightly crispy at the edges.
  5. Once the onions are deep golden and caramelized, pour in the vinegar and stir to combine. This will create a tangy, slightly acidic contrast to the sweetness, and bubbles will form as it cooks down.
  6. Allow the mixture to cook for another 2–3 minutes until the vinegar is absorbed and the onions look glossy and sticky.
  7. Remove the skillet from heat and let the onions cool slightly — they should be thick, sticky, and shiny, ready to serve as a savory topping or snack.
  8. Serve the caramelized onions warm, either as a side, topping for meats, or incorporated into other dishes for a burst of sweet and tangy flavor.

Notes

For best results, cook slowly over medium-low heat to develop the caramel flavor fully. Adjust the vinegar amount to taste for desired tanginess.