Deep, rich, sweet and savory, onions punch far above their weight when caramelized. The process is easy, but takes some time. If you can, make a larger batch than you need and refrigerate the extras if you can use them in a few days. Otherwise these will freeze well. What to do with your caramelized onions? Where to begin…french onion soup, pizza topping, bruschetta, patty melt, onion tart, eat them straight…
Remember that onions are almost 90% water, so as they cook down they volume reduces quite a bit; use plenty of raw onions. For this recipe I use about 6 medium yellow onions and that yields about two cups of caramelized onions. Your mileage may vary!
Ingredients
- 6 Yellow Onions medium
- 1 TBSP olive oil
- 1 tsp Salt
- 1 tsp sugar optional
- Wine or balsamic vinegar
Servings:
Instructions
- Peel and slice your onions into 1/4-inch thick slices. In a heavy-bottomed pan heat the olive oil over medium heat. Add onion and cook for 10 minutes, stirring to occasionally.
- Add salt and continue to cook, stirring occasionally until onions begin to turn golden brown, about 20 more minutes.
- Add sugar and continue to cook, stirring occasionally, until onions become as dark as you like them. You can use a little wine or balsamic vinegar to deglaze the pan and pick up any good browned bits on the bottom of the pan. Cook until liquid is gone.
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