Caramelized Onions

Makes: 4 servings

Time: 25 to 60 minutes

M O

Because onions are composed primarily of water, the longer they cook, the more they shrink. And their flavor changes as they concentrate, from sharp and pungent to complex and sweet. This process is called caramelization. Let the time you have available and the desired result help you decide how dark to make them. (See the chart on page 221 for guidelines.)

Make as much as you like; caramelized onions keep well in the fridge.

Other vegetables you can use: Peel small onions like pearl or cipollini, shallots, or garlic, but keep them whole.

  1. Put the onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan; this will take about 20 minutes.
  2. Stir in the oil and a large pinch salt and turn the heat down to medium-low. Cook, stirring occasionally, until the onions are done as you like them, adding just enough more oil or butter to keep them from sticking without getting greasy. The onions will be ready immediately or after up to another 40 minutes or so, depending on how dark you want them. Taste and add pepper, and more salt if necessary. Serve hot or at room temperature, or cool, cover and refrigerate for up to a week to use in other dishes.

Sweeter Caramelized Onions Good with hot, sour, or well-seasoned dishes: In Step 2, add 1 to 2 tablespoons brown sugar along with the oil and salt. Proceed with the recipe, lowering the heat as necessary to prevent sticking or burning.

10 Uses for Caramelized Onions

  1. Thicken soups and sauces.
  2. Garnish cooked or raw foods.
  3. Fill omelets, sandwiches, and burritos.
  4. Stir into dips and spreads, or use as a spread by itself!
  5. Top a pizza before baking.
  6. Toss with pasta or noodles, alone or in addition to sauce.
  7. Stir into quiche mixture before baking.
  8. Fold into bread doughs and batters.
  9. Top breads and rolls before baking.
  10. Eat as a side dish.