Caramelized Onions
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Yields: Approximately 1½ cups
Caramelized vegetables are really quite good. It takes a little time to get some caramelization, but your waiting gets rewarded. These caramelized onions are so delicious on their own, but also make a wonderful addition to other foods… load on a good burger with sauteed mushrooms and swiss cheese, add to a chicken casserole instead of a raw, diced onion, make some homemade French onion soup, or top on a pizza, just to suggest a few great ideas.
You can use fresh yellow, white, or red onions for this recipe. Cipollini onions are so small, they’ll be good caramelized in your oven whole and served as a side. If you don’t like raw onions and have just thrown out the idea of using any onions ever, just try these and see how the heat transforms them into delicious, sweet, rich yumminess.
You could substitute butter for the extra-virgin olive oil or a combination of oil and butter, but keep in mind that butter will burn quicker and easier than oil. Butter adds flavor, but keep an eye on your pan as they cook and altar the heat as needed.
As you can see, the onions shrink a lot as they cook since their water content is evaporating. Consider how many onions you need to start with in your recipes, so that you have the amount needed.
Also, keep in mind your onions may take quite a bit of time to caramelize and that’s okay! Low and slow is good. Cook for longer on a lower temp, if you’d like. Just keep an eye on them.
Caramelized Onions are deliciouis on burgers, in casseroles, and of course, French Onion Soup!
Enjoy!
Caramelized Onions
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 large onions
- 1-2 tablespoons water, as needed
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1-3 teaspoons balsamic vinegar, optional
Instructions
- Peel your onions. Cut the onions in half through the root ends. Slice the onions into ¼” – ½ “ slices.
- In a 12” heavy-bottomed skillet, heat the oil over medium-high heat.
- Once the oil is hot, scatter the onions in the pan, add a pinch of salt, and stir to coat the onions with the oil.
- Turn the heat down to medium-low and stir the onions occasionally, checking for even browning and no burning.
- Continue to cook and stir. The process could take anywhere from 20 minutes to 30 minutes, depending on your stove burner’s heat. If the onions seem to be sticking to the pan, add a splash of water or vegetable stock.
- If you are wanting your onions dark (but not burnt), continue to cook and stir occasionally for another 15 minutes. Don’t turn your back for too long. You don’t want to ruin the onions and have to start over.
- Taste an onion for seasoning and add salt and/or pepper as desired.
- You have the option to add a drizzle of an excellent quality balsamic vinegar over the onions to bring out a little sweetness.
- Once the onions are a deep caramel color, they’re ready to use.
Notes
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