Wednesday, July 10, 2013

How to: Caramelize Onions

One thing you really should know about me is that I'm a lover of anything caramelized. Caramel ice cream, salted caramel sauce, caramelized (or what I like to call properly "seared") steak, and caramelized onions. Just to name a few.

Caramelized onions sound fancy shmancy and taste incredible so sometimes it's assumed that the whole process is labor-intense and complicated. Today I'm here to tell you that it's not. It's actually pretty easy. Also, whenever I make them to go on a steak or potatoes (or just to eat, ahem!) I never find myself waiting for them to be finished - they always cook up beautifully while I'm preparing the rest of the meal. 

First up, surprise! you'll need onions. 

Melt butter in the bottom of a skillet, add in peeled and sliced onions. 

Note: the thinner you slice your onions, the faster they will caramelize. I usually cut mine anywhere from 1/8" - 1/4" thick. 

Then add red wine, brown sugar, garlic, salt, pepper and dried parsley. You could also use oregano, basil, rosemary, etc. Whatever makes you happy in the herb department. 

Then you just cook it over medium heat, stirring often (but not constantly) until they turn a lovely brown color, like so:

It only takes about 15 minutes to cook them down like this. And if you do it while cooking the rest of your dinner, it'll seem like a cinch and not at all time consuming. 

Then you have the difficult decision of eating them straight out of the pan or acting like a grown up and serving them as a BFF for another dish, like couscous.  


Caramelized Onions

3 yellow or white onions, peeled and sliced
2 tbsp. butter
1 tbsp. brown sugar
2 tbsp. red wine use your favorite!
1 garlic clove, minced
1 tsp. dried herbs (oregano, basil, rosemary or parsley)
pinch of salt and pepper

Place a large skillet over medium heat and melt the butter within. Add remaining ingredients and cook, stirring occasionally, but not constantly, until the onions have reached a medium brown color. This should take about 15 minutes. 

Serve on top of steak, potatoes, salad, beans, couscous, etc. 

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