topping essentials: tomato and caramelized onions

Name: Topping Essentials: Tomato and Caramelized Onions
Prep time: 30 min
Cook time: 2 h
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 large yellow onions; 1 - 2 clove(s) garlic minced; 2 tablespoon(s) coconut sugar; 1 tablespoon(s) chili powder, hot, or mild, your choice; 2 teaspoon(s) ground cumin; 1 pinch(es) cayenne pepper; 1 - 2 tablespoon(s) balsamic vinegar; 2 tablespoon(s) apple-cider vinegar; 14 ounce(s) fired-roasted, diced tomatoes, 1 can

(1 RATING)

21 Pinches 13 Photos

Andy Anderson !

Wichita, KS

Updated on Jul 13, 2019

Served this the other day on some “stacked” oven-baked ribeye. This is a spicy tomato/onion recipe that is a cross between a jam, and a chutney. At least that is how I interrupt it. It is awesome as a topping on a good beef steak, a juicy pork chop. How about serving it with cream cheese on crackers, or toast points as an hors d'oeuvres, or appetizer. I even used it to top a big pile of garlic mash potatoes. So yummy. Happy Saturday, and Happy Dining (((Love and Hugs)))

Rate

prep time 30 Min

cook time 2 Hr

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
2 large yellow onions
1 - 2 cloves garlic minced
2 tablespoons coconut sugar
1 tablespoon chili powder, hot, or mild, your choice
2 teaspoons ground cumin
1 pinch cayenne pepper
1 - 2 tablespoons balsamic vinegar
2 tablespoons apple-cider vinegar
14 ounces fired-roasted, diced tomatoes, 1 can

How To Make topping essentials: tomato and caramelized onions

Step 1

This recipe requires that you caramelize the onions. Rather than repeat those steps, I have a very good recipe on this site, and here is the link: https://www.justapinch.com/recipes/side/vegetable/master-class-caramelizing-onions.html?r=3

Step 2

PREP/PREPARE
Step 3

Gather your ingredients (mise en place).
Step 4

Thinly cut the onions into halfmoons, and caramelize. Use your own method, or the above recipe link.
Step 5

When the onions are fully caramelized, add the coconut sugar, chili powder, cumin, cayenne, and balsamic vinegar.
Step 6

Stir at a simmer, for 2 minutes.
Step 7

Finally, add the apple-cider vinegar, and fire-roasted tomatoes; including the juices from the can.
Step 8

Continue to simmer, and cook, stirring frequently, until it reduces, and thickens, about 10 – 12 minutes (depending on the heat of your pan).
Step 9

Allow to cool, then store in the refrigerator, using a non-reactive container with a tight-fitting lid.
Step 10

Chef’s Note: Bring to room temperature before using.
Step 11

PLATE/PRESENT
Step 12

Place on crackers with some cream cheese, and serve as an appetizer, or use as a topping for beef or pork. Enjoy.
Step 13

Keep the faith, and keep cooking.
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