Caramelized Onions

13 comments
foodblog

Believe it or not, I tried caramelized onions for the first time this year! I fell in love. They are sweet, savory and everything else you could imagine. They taste amazing with pretty much everything, however, they are very easy to mess up. So, I came up with a step to step guide of tips and tricks to make your caramelized onions perfect!

Step 1:
Slice your onions 1/8″ thick. It is ideal to slice them crosswise, so they resemble half moons. Slicing the onions too thin can make them burn or stick to the bottom of the pan.

Step 2:
In a stainless steel non-stick pan, heat olive or canola oil over medium high heat. Vegetable oils can cook at a higher heat without burning, unlike butter. If you like the buttery taste, you can use half butter and half oil.  It is important not to crowd the pan. Crowding the pan will produce water and steam the onions. It will take much longer to caramelize the onions.

Step 3:
Add the onions with salt. The salt will take the moisture out of the onions and soften them. Continue to cook them until they are soft and light brown, about 5 minutes. Stir occasionally to make sure they cook evenly. Make sure the heat is not too high, you do not want to saute them or burn them. The idea of caramelizing onions is to force the flavor out of the onions and make the sugars in the onions caramelize.

Step 4: 
Reduce the heat to medium- low and continue to cook, while still stirring on occasion. This step will take 20-30 minutes or until the onions are a darker brown. Make sure they brown slowly, this will prevent them from burning.

Step 5: 
Remove them from the pan when they are tender and a rich brown color! Enjoy!

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13 thoughts on “Caramelized Onions”

  1. There was a restaurant here in New Orleans that served a hot, roast beef poor boy with brown gravy and plenty of caramelized onions. It was delicious! The onions made the sandwich.

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  2. This is definitely one of those foods where the patience totally pays off!!! LOVE caramelized onions! I’ve started experimenting with what else I can caramelize with that technique … green peppers are pretty good too. Great post, thank you!

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