Caramelized onions are so easy to make and they only require three ingredients: onions, a bit of olive oil and time.
Start by thinly slicing your onions- use a red or a yellow onion. I like to make a larger batch with about four onions, which fit into my pan nicely.
Heat two tablespoons of the olive oil (for four onions) in a pan on medium heat. Add the onions and cook uncovered, stiring frequently until the onions are translucent. At this point turn the heat down to medium low and continue to slowly cook, stirring frequently. At this point the natural sugars in the onion will begin to caramelize, turning the onions a deep brown color. Watch the onions carefully so that they do not burn. As they onions darken I turn down the heat even more and allow them to cook until they are dark brown and ‘dry’ looking. Overall this takes about 45 minutes to an hour. I like to caramelize onions when I know that I’ll be in the kitchen doing something else for a while. That way I am in no rush. Caramelized onions are a great example of ‘slow food’ and they are well worth the time.
Serve over poached eggs, with pasta, roast vegetables, on any meat dish, over pizza, or with any mushroom dish.
Store the caramelized onions in a sealed container in the fridge. Enjoy!
Dana Antaya-Moore said:
I sometimes add a splash of balsamic vinegar and a tablespoon or so of brown sugar to mine.
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