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topping essentials: tomato and caramelized onions

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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)))

(1 rating)
yield serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For topping essentials: tomato and caramelized onions

  • PLAN/PURCHASE
  • 2 lg
    yellow onions
  • 1 - 2 clove
    garlic minced
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    chili powder, hot, or mild, your choice
  • 2 tsp
    ground cumin
  • 1 pinch
    cayenne pepper
  • 1 - 2 Tbsp
    balsamic vinegar
  • 2 Tbsp
    apple-cider vinegar
  • 14 oz
    fired-roasted, diced tomatoes, 1 can

How To Make topping essentials: tomato and caramelized onions

  • 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
  • 2
    PREP/PREPARE
  • 3
    Gather your ingredients (mise en place).
  • 4
    Thinly cut the onions into halfmoons, and caramelize. Use your own method, or the above recipe link.
  • 5
    When the onions are fully caramelized, add the coconut sugar, chili powder, cumin, cayenne, and balsamic vinegar.
  • 6
    Stir at a simmer, for 2 minutes.
  • 7
    Finally, add the apple-cider vinegar, and fire-roasted tomatoes; including the juices from the can.
  • So yummy
    8
    Continue to simmer, and cook, stirring frequently, until it reduces, and thickens, about 10 – 12 minutes (depending on the heat of your pan).
  • 9
    Allow to cool, then store in the refrigerator, using a non-reactive container with a tight-fitting lid.
  • 10
    Chef’s Note: Bring to room temperature before using.
  • 11
    PLATE/PRESENT
  • So yummy
    12
    Place on crackers with some cream cheese, and serve as an appetizer, or use as a topping for beef or pork. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
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