I love making caramelized onions. I think I've mentioned before that I usually make a big batch of them every two weeks and add them to everything. If you don't have them lying around, just start this recipe by making them and then adding the remaining ingredients. My recipe is below.
I had a bunch of mangoes from the National Mango Board -- they sent me some awesome goodies after sponsoring an event during BlogHer in Austin a couple weeks ago. One of their recipes inspired this one.
Bacon Fat Brussels Sprouts with Mango and Caramelized Onion Syrup
1 1/2 Tablespoons bacon fat
2 pounds brussels sprouts, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 mango, peeled and chopped
1/3 cup caramelized onions, plus the accumulated juices
Melt bacon fat over high heat in a cast iron skillet. Add brussels sprouts, salt and pepper. Cook, stirring often with a wooden spoon for 5 minutes, until they begin to brown. Add the mango, onions and their juices. Continue to cook on medium high for about 10 more minutes. Serve warm or at room temp.
Perfectly Caramelized Onions
1 Tablespoon coconut oil
1 Tablespoon butter
2 onions, halved and sliced thin
2 teaspoons kosher salt