Caramelized Onions

Published January 1, 2002.

Why this recipe works:

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… read more

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.

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Makes 1 cup

Caramelized onions are easily added to most any meal. Try them in an omelet, frittata, or strata or with scrambled eggs and home fries. They taste fantastic on grilled cheese sandwiches, BLTs, and burgers or thrown into pasta, potato, or green salads. Add them to stuffings, gratins, casseroles, and savory tarts or sprinkle them over bruschetta, focaccia, or pizza. They spiff up baked and mashed potatoes, rice, risotto, and polenta. Last, try caramelized onions with apples and a good cheese for dessert.

Ingredients

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