Caramelizedonionsplus Recipes
BEST CARAMELIZED ONIONS
Onions that cook down very slowly and are transformed into an extraordinarily sweet, richly colored side dish or accompaniment.
Provided by Jodi B.
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a large skillet, add the onions.
- Cover and cook over low heat 30 minutes.
- Remove cover, raise the heat, stirring to keep the onions from sticking.
- As soon as the onions begin to brown- in about 10 minutes- lower the heat.
- Cover and cook for 10 minutes.
- Repeat step 2.
- Repeat step 3.
- Add the vinegar, salt and pepper.
- Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes.
- This dish can be made in advance.
- To reheat: cook over low heat for 10 minutes.
- Large, mild-flavored onions work best.
- Caramelized onions can be frozen in an airtight container up to three months.
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- 1. Evenly slice the onion into thin, half moon-shaped pieces. Preheat a thin layer of olive oil over low to medium-low heat in a large cast iron or stainless steel pan.
- 2. Once the oil is warm, add the sliced onions to the pan with a pinch of salt and cook the onions until they’ve started to brown, about 5 minutes. Stir the onions as infrequently as possible, just enough to prevent burning.
- 3. Add a splash of water to deglaze the pan and use a spatula to scrape the brown pieces up from the bottom of the pan into the onions. Repeat this deglazing process each time brown bits begin to form on the pan, for about 45 minutes.
- 4. Once complete, the onions will be tender in texture, a rich golden brown in color, and slightly sweet in flavor. Serve immediately or store in an airtight refrigerator in the fridge for 2 to 3 days.
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- Remove the skin from the onions, cut in half and place the onions cut side down on a chopping board. Slice each onion as thinly as you can.
- Add enough oil to coat the bottom of a heavy-based saucepan (how much oil is needed is going to depend on the size of your pan). Heat over med-low heat until shimmering.
- Once shimmering add the sliced onions and a pinch of salt to the saucepan and mix to ensure they are covered with the oil. Spread the onions over the base of the pan.
- Leave the onions to cook for about 20 minutes, stirring occasionally. Make sure to scrape up any bits sticking to the pan and incorporate them back into the mixture.
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From epicurious.com
Author Sam WorleyPublished 2016-08-02Estimated Reading Time 4 mins
- PEEL THE ONIONS. Using a sharp chef's knife, halve each of two medium yellow onions lengthwise through the root, and then peel them. Place each half flat side down on a cutting board.
- SLICE THEM UP. Slice the onion crosswise in 1/8" thick increments, creating slices that resemble half moons. Take your time here—uneven slices mean uneven cooking, with some onion pieces undercooked and some burned, rather than an even tangle of nutty brown onions.
- GET THE OIL SIZZLING. In a 12-inch stainless-steel skillet, heat 2 tablespoons of neutral vegetable oil over medium-high heat. You want to use a neutral vegetable oil like canola because it can cook at higher heat without smoking, and won't impart any flavor—the goal here is to let the rich essence of the caramelized onions shine through.
- ADD THE ONIONS. Add the onions and season them with salt, which will draw out a little of their moisture and help them collapse into softness. Continue to cook the onions until they are lightly browned and starting to soften, stirring occasionally with a wooden spoon to make sure they brown evenly.
- BROWN THE ONIONS. Reduce the heat to medium/medium-low and continue to cook the onions, stirring occasionally, until they are chestnut brown. This will take 20 to 30 minutes.
- YOU'RE DONE! You'll know your onions are done when they've got a deep chestnut color, are nearly melt-in-your mouth tender, and they've reduced dramatically.
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- Salads: Thin ribbons of caramelized onions add great texture and flavor to any green salad, and they are our choice for our make-ahead pasta salad lunches.
- Sandwiches: A layer of tender onions are the perfect topping for both burgers and deli-style sandwiches. The deep sweetness goes a long way to making a simple sandwich into something decadent.
- Pizza or Savory Tart Topping: If you’re feeling gourmet, try caramelized onions on top of homemade pizza! We like them best when paired with just a few other toppings so that the flavors of each can stand out.
- Pasta Dishes: Onions form the base of almost all of our pasta sauces, and taking the cooking just a little further into the caramelized stage gives the same sauce just a little more depth and character.
- Appetizers: Caramelized onions play a staring roll in many of our go-to dinner party appetizers. They can be piled on top of bruschetta with a little wedge of cheese, used to jazz up a basic dip for chips and crackers, or cooked into a frittata to be served in thin wedges.
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- Heat the oil or butter or a combination in a very large skillet over medium heat. When the oil is hot, add the onions. Season with salt and pepper, if desired. Cook, stirring occasionally, for about 30 minutes. Make sure the onions aren’t burning, but that they are getting darker. If needed, add a couple of tablespoons of water, if the onions seem to be sticking. See above for more tips on how to caramelize onions evenly.
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