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The chef advocates freezing caramelized onions in small portions so they can be used whenever needed. Their versatility is enormous: they can be layered atop grilled steaks, added to tomato salads like tomato mozzarella, incorporated into fish or pork dishes, or even used as a sandwich topping.

He describes them as “fabulous condiments,” capable of transforming simple dishes into extraordinary culinary experiences.

Final Tips and Tricks

• Use high-quality vinegar: Aged balsamic adds depth; less aged vinegar requires more sugar.

• Control heat: Low and slow is key to perfect caramelization.

• Drain excess water: Ensures a glossy finish and better texture.