Published January 1, 2002.
Too often, caramelized onion recipes are a waste of time—yielding burnt, gummy, bland, or greasy results. But when a recipe works, caramelized onion can play a wide range of culinary roles, from condiment for burgers to sauce for roast chicken. To produce perfectly versatile onions, we sautéed them in a nonstick pan in butter and oil over high heat for the first five minutes to quickly release the moisture, then cooked them over medium heat for 45 minutes for clear onion flavor and a yielding yet firm texture. For flavoring, we added just a little light brown sugar, salt, and black pepper.
This sauce is an excellent accompaniment to a simple pork roast or roast chicken.
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