Caramelized onions are a delicious way to add flavor to meats, breads, omelets, pastas, potatoes, rice–whatever you like–and they’re so easy to make too! Here’s how…
1/4 cup unsalted butter
6 large onions
2 tsp brown or white sugar (optional)
salt (to taste)
pepper (to taste)
- Peel and slice onions into rings about 1/4″ thick.
- Melt butter in a large saute pan over medium to high heat.
- Once the butter has melted, toss onions into the hot pan and stir to coat them with butter. Cook for 5 minutes at this temperature, stirring frequently.
- Reduce heat to medium. Cook for 15 minutes, stirring frequently so the onions don’t burn.
- After 15 minutes, sprinkle sugar over top and stir to coat the onions. Reduce the heat to medium-low and cook until they are golden brown and caramelized. Season with salt and pepper near the end of cooking time.
- You can cook big batches of caramelized onions and refrigerate to use during the week, they keep well in an airtight container. You can freeze them for future use too!
- You don’t need a strict recipe to make caramelized onions, start with 1 tablespoon of butter (or olive oil) per 2 medium size onions and then add whatever seasonings you wish.
- Trying adding herbs such as dried thyme for a tasty twist.
- After the onions have finished cooking, you can turn them into a tasty spread by pureeing them in a food processor, yum!
- Adding sugar isn’t absolutely necessary since the onions will produce their own sugar as they cook and caramelize.
- For best results use a sweet onion like Vadalia but you can also try red onions or cooking onions.
- You can slice the onions as thick or thin as you like, but the cooking time will need to be adjusted.
- To cut down on fat, replace butter with canola or olive oil–or use a butter/olive oil mix (about 2 parts butter to 1 part oil). I prefer cooking the onions in butter ;).