Redolent and deeply flavorful, caramelized onions are great for garnishing soup, meat, fish, and egg dishes, and for topping sandwiches and adorning appetizer platters.
Break It Down
Caramelizing onions breaks down their sugars: softening, searing, and slowly transforming them into an aromatic, nutty brown treat. Sweeter varieties of onion, like Walla Walla and Vidalia, caramelize more quickly than others.
Cut onions into crescent-shaped slices. Heat a small amount of oil or butter in a skillet over medium-high heat. When the fat shimmers, stir in the onions until coated with oil. Add a pinch of salt, then stir periodically, allowing the onions to darken.
It’s okay if the onions stick to the skillet somewhat. But if you think they’re sticking too much, add a small amount of water, then stir vigorously, deglazing the skillet until the onions have reached the desired color, flavor, and texture.
See a step-by-step article: How To Caramelize Onions.
Recipes To Try:
- Caramelized Onions
- French Onion Soup VIII
- Caramelized Onion and Gorgonzola Pizza
- Easy Caramelized Onion Pork Chops
- Caramelized Onion and Blue Cheese Orzo
- Red Chard and Caramelized Onions
- Liver and Onions
- Caramelized Red Bell Peppers and Onions
- Baked Brie with Caramelized Onions
- Roasted Chicken with Risotto and Caramelized Onions