How To Caramelize Onions

Wednesday, August 14, 2013

 
Nothing makes a dish taste better than caramelized onions... unless that dish happens to be a dessert. Even my husband, who is not a huge onion fan, was completely transformed into an onion lover because of these. It takes a little time, but the method itself is soo simple.
Here we go... Cut up a large number of onions. I usually cut up at least 5 because they cook down so much. Just nice thick slices. If onions make you cry then try putting them in the fridge for 15 -20 minutes prior to slicing... it cuts down on the tears. Place the sliced onions in a heavy stock pot (I use my enamel cast iron pot). Just put them in there dry - no olive oil or anything. Put the lid on and cook them over medium high heat for around 18-20 minutes, stirring occasionally. The onions should start sweating and will stick a little to the pan.
Now your onions will look something like this. Toss in a few tablespoons of olive oil and a pinch or two of salt. Reduce the heat to low. Stir the onions occasionally. After 20 minutes they'll look like this. Throw in a couple pinches of sugar (optional). And allow them to continue to cook until they are done to your preference (for me, that's another 10-15 minutes).pizza or in eggs. They'll keep for about 2 weeks. So simple to make, but makes all your dishes seem like you took so much more effort.
When they're finished they will be a melty gooey mess... but soo good. I always make a large batch because I keep extras in the fridge in an airtight container. That way I can throw them into a pot of beans, a batch of scrambled eggs or on top of a pizza.

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