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Caramelized Onions Recipe
Why and How to Caramelize Onions
For a truly outstanding brunch or dinner side dish recipe, try this Caramelized Onions recipe.
Remember when your grandmother said to six-year-old you, "No, these aren't hot onions, dear, they're cooked. You'll like them."?
Well, caramelized onions are a huge step beyond cooked, very, very sweet and rich, acceptable by anyone's standards. You'll like them.
Start with naturally sweet onions like Vidalia, Walla Walla, or Maui onions.
Caramelized Onions
Use leftovers to top burgers, steaks, pizza or pasta.
3 pounds sweet onions (about 5 or 6 med.)
3 tablespoons butter
3 tablespoons olive oil
1 teaspoon salt
1/4 cup (more or less) dry white wine or balsamic vinegar
Salt and freshly ground pepper to taste
How to caramelize onions:
Peel and slice the onions 1/4" thick.
Melt the butter and olive oil in a large skillet. Add the onions and sprinkle with the teaspoon of salt.
Cook over low heat, stirring occasionally, until the onions are very soft, about 30 minutes.
Increase the heat to medium and continue cooking, stirring constantly now, until the onions reduce to about half their volume and turn a deep caramel color, about 25 minutes. If the onion "juices" build up in the skillet during this time, pour in a little dry white wine or vinegar to deglaze the pan. Reincorporate the bits into the onions as they continue cooking.
Season to taste with salt and freshly ground pepper.
Serves 6-8. Caramelized onions can be refrigerated for several days or frozen for up to 3 months.
More brunch ideas like the Caramelized Onions recipe
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