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Family Kitchen
Caramelized Onions: The Secret to Everything
It is amazing that I didn’t learn how to caramelize an onion until I was well into my thirties. When done right (and it’s impossible not to do them right) their candy-like sweetness will upgrade the simplest meal (particularly egg-based, pasta-based, or potato-based meals) to something special. Here’s how to make them: Slice one or two onions (any kind, but I usually use yellow). Add a healthy glug of olive oil to a skillet set over low heat and add onions. Stir them every five minutes or so, but keep them cooking for at least 15 minutes and up to 45. (The longer they go, the more the sugars caramelize.) If you are pressed for time, add a dash of balsamic to intensify flavors. Toss over plain pasta with parmesan, add to omelets, pile them on top of baked potatoes. Or, freeze them for later in a ziploc. They thaw in, like, two seconds.
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3 Comments
LogicalMama commented on Mar 12 10 at 11:46 amInstead of balsamic vinegar, use apple cider vinegar and brown sugar (1 tblsp. vinegar, 2 tblsp. brown sugar). Sweetens them up nice also. This comes from a brussel sprouts and carmelized onion recipe I use and it is fantastic!
Jenny commented on Mar 12 10 at 2:03 pmI’ve never done that — but I’ll definitely try!
Liesbeth commented on Mar 16 10 at 11:55 am@logicalmama: care to share this delicious-sounding brussels sprouts & caramelized onion recipe?
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