Recipe Friday: The Best Caramelized Onions You’ve Eaten
Posted June 25, 2010on:
This week’s recipe is more a technique than an actual recipe, but you’ll be putting these on everything, they are that good. For years, I’d been attempting the perfect caramelized onion, and then, I found it in How to Cook Everything. Thanks, Mark.
If you are a meat-eater, you can toss these on a burger, a steak, or grilled chicken. If you don’t eat meat, try them on a flatbread, or in an omelet. Be creative!
You will need:
6-8 medium onions, peeled, halved, and thinly sliced (5-6 cups)
2 tbsp extra virgin olive oil or butter, plus more as needed
Salt and freshly ground black pepper
1. Put the onions in a large DRY (no oil!) skillet over medium heat. (I use my nonstick; it failed miserably when I tried this the first time in a regular pan.) Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes.
2. Stir in the oil or butter and a large pinch of salt and turn the heat down to medium-low. Cook, stirring occasionally, until the onions are as done as you like them, adding just enough oil or butter to keep them from sticking without getting greasy. The onions will be ready immediately or after 40 minutes or more later (they’re always done pretty quickly for me), depending on how you want them. Taste and adjust the seasoning.
Mmmmmm. I could eat these straight! I do eat these straight! (Sometimes I add a splash of balsamic vinegar, too.)
How do you use your caramelized onions? If you come up with any other tasty uses, post ‘em below!