This Caramelized Onions recipe is a truly outstanding brunch or dinner side dish, or topping for Grilled Hamburgers or Baked Brie appetizer.
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 take "cooked" to a whole other level-- 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 for slicing, or whole stewing onions as pictured.
Use leftovers to top burgers, steaks, pizza or pasta. Or, caramelized onions can be refrigerated for several days or frozen for up to 3 months.
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. For whole baby onions, just peel them.
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.
Season to taste with salt and freshly ground pepper. The caramelized onions recipe serves 6 or more, depending on whether intended as a side dish or condiment for, say, hamburgers. (Caramelized onions reduce quite a bit during cooking.) It's also enough for the Baked Brie recipe.