Make Caramelized Onions

Caramelized onions make a savory addition to many dishes. The caramelization ("browning") of the onions takes away its sourness and replaces it with a rich, savory sweetness. It's easy to make, too. All you'll need is a few onions, a knife, a frying pan, and a few drops of vegetable oil, a few teaspoons of seasoning, and a few good chunks of time.

Ingredients

Method One: Basic Sautéed Caramelized Onions

  • 3 tbs. butter
  • 2 tbsp. extra-virgin olive oil
  • 2 1/2 lbs. thinly sliced white onions
  • 2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Method Two: Sweeter Sautéed Caramelized Onions

  • 4 tbsp. olive oil
  • 2 lbs. thinly sliced yellow onions
  • 3 tsp. sugar
  • 2 tbsp. sherry
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Method Three: Slow Cooked Caramelized Onions

  • 4-5 large yellow onions
  • 3 tbsp. extra virgin olive oil
  • 1/2 tsp. salt

Steps

Basic Sautéed Caramelized Onions

  1. Slice 2 1/2 lbs. of yellow (or white) onions. After cleaning the onion of the dry skin and the root and stem tips, you should cut the onion in half from top to bottom. Turn the onion flat side down and slice the onion to make thin strips of onion. Make sure to separate the layers. Slice the onion as thinly as you'd like.
  2. Melt the butter in the olive oil in a large skillet over medium-high heat. Melt 3 tablespoons of butter in 2 tablespoons of extra-virgin olive oil in a large skillet. This should take 2-3 minutes. Stir the butter and olive oil together to create an even mixture.[1]
  3. Add the onions, salt, and pepper to the skillet. Add the onions, being careful not to get sprayed with the olive oil mixture. Add 1/4 teaspoon of salt and 1/4 teaspoon of pepper and stir the ingredients together.
  4. Cook the onions until they begin to soften. This should take about five minutes then, stir in 2 teaspoons of sugar.
  5. Cook the onions for 20 more minutes. Stir them often while scraping off the browned bits from the pan so that it doesn't get burned. Once the onions are browned and soft, you're all done.
  6. Serve. Serve these tasty onions as a side dish or over steak, chicken, or mashed potatoes.

Sweeter Sautéed Caramelized Onions

  1. Slice 2 lbs. of yellow onions.
  2. Heat a large skillet over medium heat.
  3. Place the onions in the pan.
  4. Sprinkle the salt, pepper, and sugar over the onions. Sprinkle 3 teaspoons of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper over the onions.
  5. Stir the onions until they begin to wilt. Very carefully, stir the onions with the other ingredients until they begin to wilt, taking care not to let them burn.
  6. Add the olive oil and sherry. Once they wilt, add {{safesubst:#invoke:convert|convert}} of olive oil and 2 tablespoons of sherry to the onions and stir the ingredients together.[2]
  7. Cook the onions for 20 minutes, until they are browned.
  8. Serve. Enjoy these extra sweet caramelized onions while they're hot. This tip is customized from a book of Jewish recipes.

Slow Cooked Caramelized Onions

  1. Thinly slice 4-5 yellow onions. Slice them as thinly as you'd like and make sure to separate the layers so all slices are evenly caramelized.[3]
  2. Transfer the onions to a slow cooker, it should be about three-quarters full.
  3. Add the olive oil to the onions. Drizzle {{safesubst:#invoke:convert|convert}} of extra virgin olive oil over the onions and and toss them to coat them evenly with the oil.
  4. Add the salt to the onions. Add 1/2 teaspoon of salt to the onions and toss them again to evenly distribute them with salt.
  5. Cook the onions for 10 hours on a low setting. Stir the onions occasionally during the process to help them cook even more evenly. You don't have to be around the whole time to do this, but it can make those onions just a bit tastier. They should be soft and golden brown and will release a lot of liquid. If you're happy with them then, you can eat them or pack them up in a container and store them for later use.
  6. Cook them for 3-5 more hours with the lid ajar (optional). If you want those onions to be even darker and more jam-like then, keep cooking them with the lid slightly ajar so that additional liquid can evaporate. Check on them until you like their look and taste.
  7. Store the onions. If you're not going to eat the onions you just cooked right away, then remove them with a slotted spoon and put them inside of a sealed container to preserve freshness and move them into the freezer or refrigerator to preserve them. Before putting them in the refrigerator or freezer, it is recommended that if there's any liquid left move it to a separate container. You can use this tasty liquid for a broth recipe or for another recipe. You can keep them in the fridge for a full week or in the freezer for three months.


Tips

  • Another method: Let oil get hot (not burning) before adding the onions. Then cook on medium low. Cook for 30 minutes stirring every 10 minutes.
  • The timing to toss the onions is loosely suggested to be every 8 to 10 minutes. This time varies and depends on where the onions are placed. The onions that are placed on the bottom tend to become more brownish in color compared to the ones that are being cooked on the top.
  • Expect to spend 30 to 45 minutes to prepare this, depending on the level of heat used and quantity of onions to caramelize.
  • Add a splash of soy sauce near the end of the cooking. This is a powerful "secret ingredient" as it adds color, sugar, salt and savory flavor. Do not add too much as you want the soy sauce to caramelize too. This is especially good for fajitas or on steaks, as the soy sauce provides caramelization without having to cook the onions til completely limp. Also add a bit of butter and a pinch of salt right at the end to enhance flavor and texture.
  • The flatter the onion, the sweeter it will be. Rounder onions tend to be stronger.
  • Tip to save a lot of time: Before following the instructions above, soften the onions in a microwave oven. Place in a covered microwave safe bowl for 5 to 6 minutes. The time will vary and depend on the onion itself along with the amount of onions you decide to use and the cooking quality of the oven itself.
  • If the onions are sweet to begin with, there will be no need to add any sugar to the process. If the onions are strong and not sweet, then you can add some sugar (granulated or raw) about 10 minutes into the cooking. Use approximately {{safesubst:#invoke:convert|convert}} per onion. You will need to watch it very closely throughout the cooking to ensure the sugar does not burn.

Warnings

  • Using too much oil can fry the onion.
  • You can also use butter...even better, use clarified butter (also known as ghee).
  • One of the best oils for cooking is canola oil. It withstands high heat, is lighter than olive oil and has the best fat profile of all vegetable oils.
  • Never add water to the onions when you start to cook them. This will steam them and your caramelizing will not work.
  • Use pure olive oil, not virgin olive oil or other types of oil. It will be labeled "olive oil," and is usually the cheapest available. Other oils will either be too low temperature to work well or will add flavors that you don't need. One exception; Peanut oil can take the high heat and has a high smoke point, it will also add additional sweet flavors to the onions. If you know someone that is allergic to Peanuts do not use Peanut oil to cook the onions.

Things You'll Need

  • Heavy large non-stick pan or seasoned iron skillet

Related Articles

Sources and Citations

  1. ↑ http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/caramelized-onions
  2. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/caramelized-onion-tips-suggestions-10000001135305/index.html
  3. ↑ http://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker-cooking-lessons-from-the-kitchn-193413
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