Have you ever seen caramelized onions in a recipe and just can’t seem to get them right? The trick is to BE PATIENT! First, you must sweat the onions and get rid of the moisture, then the natural sugars will start to do their thing and caramelize slowly and that’s where the magic of caramelized onions comes from.
Yes, it sounds crazy to babysit onions for about an hour just to have some onions on a steak or a burger. But these onions add amazing depth of flavor to any recipe, not just meat. Use it on eggs to add a hint of onion-y flavor, to soups or stews for a touch of rich, smoky flavor. There are many ways to use caramelized onions and we know that once you make them, you will be adding them to everything!
How to Caramelize Onions:
- Peel, halve, and then thinly slice the onions as uniformly as possible. Especially small or large pieces may cook unevenly.
- Heat the butter or oil in a large skillet over medium heat. Add the onions and a pinch of salt to help draw out moisture. Cook the onions, stirring occasionally, until the onions are very lightly browned all over, about 15 minutes.
- Lower the heat to medium-low and cook, stirring frequently, until the onions are deeply browned and translucent, about 40 minutes. If any dry spots in the pan begin to burn, add a splash of water to deglaze the pan while you cook.
- If not using right away, cool the onions and refrigerate or freeze in a covered container.