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Caramelizing Onions

Beautifully caramelized onions can add something really special to so many recipes. Whether you top a juicy burger with some, fill a melty grilled cheese with them or add them to a fluffy omelette, their delicious subtle sweetness and buttery richness bring layers of flavor that cannot be replaced… or even bested (in my most humble onion loving opinion).

To whip up a batch of beautifully caramelized onions, all you need is a few simple ingredients, a big skillet and just a tiny little bit of patience.

Let’s get these onions started…

One of the most important steps in properly caramelizing onions is slicing them thin. You can do this with a mandolin or by hand with a good sharp knife. I usually use 2 large yellow onions, unless I am making food for a crowd. If you are new to caramelizing onions, you may be surprised at how much they will reduce, so err on the side of having more than less.

Once your onions are thinly sliced, add 1 tablespoon of extra virgin olive oil into a large skillet and place it over medium heat. Add the onions, about 2 teaspoons of granulated sugar and a generous pinch of salt and black pepper. Stir to distribute the seasoning and let the onions cook for a few minutes.

Once your onions start to soften and develop a light golden color, add a splash of stock. Any stock will do, so I just try and match the dish I am making. Today, these onions are being added to a pizza with Italian sausage, so I decided to go with beef stock, but if you are adding your onions to a chicken dish, go with chicken stock or if you are using them with eggs or a vegetarian dish, stick with vegetable stock.

Stir the onions and let them cook until they have absorbed the stock. Once the bottom of your skillet looks dry, add another splash of stock and cook until that stock has absorbed. Continue repeating this process until the onions are golden brown, soft, caramelized and have absorbed somewhere around 1/2 cup of stock.

Keep an eye on the heat during the cooking process. If you onions start getting dark edges, reduce the heat to medium low. Caramelized onions should be cooked for a long time over low heat, so practice your patience and keep an eye on the heat and you will be richly rewarded!

To add a bit of umami to these already incredible onions, add about a tablespoon of balsamic vinegar into the skillet, stir to combine and let the onions simmer for another minute or so.

Holy smokes these onions are fabulous. Naturally sweet, naturally buttery and just perfect over pizza, burgers, pasta, eggs… pretty much anything. My husband will just eat them as is….

Caramelized Onions

Golden brown, naturally sweet, beautifully caramelized onions to use in so many ways.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American

Ingredients

  • 2 large yellow onions, thinly sliced
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of granulated sugar
  • salt and black pepper
  • 1/2-3/4 cup of stock (beef, chicken or vegetable)
  • 1 tablespoon of balsamic vinegar (optional)

Instructions

  • Thinly slice 2 medium yellow onions 
  • Add 1 tablespoon of extra virgin olive oil into a large skillet and place over medium heat
  • Add the thinly sliced onions, 2 teaspoons of granulated sugar and a generous pinch of salt and black pepper and stir to combine
  • Cook the onions, uncovered, until they begin to soften and develop light golden color (about 5-7 minutes)
  • Add a splash of stock and stir to combine
  • Once the stock has been absorbed, add another splash of stock and cook until that stock has been absorbed
  • Repeat the process every few minutes until 1/2-3/4 cup of stock has been absorbed and the onions are golden brown, soft and caramelized
  • Optionally, add a tablespoon of balsamic vinegar into the skillet, stir to combine and cook for another minute or so.
  • Use immediately

 

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