January 3rd, 2008
Caramelized Onions Recipe
Caramelized onions are one of my favorite things to eat and a weakness of mine. Dark, sweet, and browned, that’s exactly how I like my… Well ever mind, we won't go there.
Contrary to belief, caramelized onions is pretty easy to make, you just need time and a little bit of patience. If you are not used to chopping mass quantity of onions, from start to finish will take about an hour or so. But your time will be greatly awarded with finished product that will help you jazz up any where from your omelet in the morning, sandwiches for lunch, mashed potatoes for diner, heck pizza topping for home made pizza, and tasty onion dip for a little beer snack. Heck, you can even make French onion soup with it if you like.
As a matter of fact, my favorite camping food is caramelized onions, warm deli ham, and good blue cheese melted on a bagel toasted over a camp fire. Yes, I make a batch of caramelized onions the night before I leave to the wilderness if you can believe that. I am a dork but my friends usually love me for it.
Caramelized Onion Recipe
1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 pounds of onions(4~5 medium sized onions), halved and sliced thin
1 teaspoon brown sugar
1 tablespoon water
How to Caramelize Onions
1. Add butter and oil to a cold non-stick skillet; melt the butter over high heat.
2. Once the butter melts, stir in the onions, brown sugar, and ½ teaspoon of salt.
3. Let it cook, stir on occasion until the onion softens down and is slightly wilted. This should take about 5~10 minutes.
4. Reduce the heat to medium and cook, stir often until the onions turn to deep brown color. It usually takes me about 40~50 minutes to cook down and caramelize the onion but be patient.
TIP: Don't start staring at the clock and wait for it to tick away, rather pay close attention to the pan. If you want caramelized onion and not burnt food, keep stirring often and check to make sure it is that the onion is not getting burned. I can't stress this enough, once the onions start to brown, it can burn quick and I mean it. Consider your self warned.
5. Once you achieve the color and caramelization that you are looking for take off the heat. I like mine mahogany colored. Add a dash of water, season it with salt and pepper.
You can just about add this labor of love to anything you can imagine, add it to your sandwich, top off your hamburger, smear it on some crackers with cheese to go with a nice glass of wine. Oh the possibility is endless! I also recommend making some