Caramelized Onion
Caramelized Onion
Yield: 3/4 cup
Inspiration
Caramelizing onions produces a depth of flavor that is unique; not quite sweet but rich. If you are not familiar with them, think of good French onion soup; those caramelized onions are why the soup is so rich tasting. Plain, cooked lentils or a simple pork chop just come alive with a little caramelized onion.
Hints
- If you multiply this recipe, use just enough sugar to cover the bottom of the fry pan. Do not multiply the sugar directly with the number of onions. It is a very difficult to caramelize more than one layer of sliced onions at a time.
- It is just as easy to caramelize 4 onions as it is 1 (bigger pan, a few more tears). Freeze the extra and it’s ready for last-minute dinners (is that redundant?).
Ingredients
1 large sweet Washington onion* peeled and sliced into 1/4″ slices
1-2 tbsp. granulated sugar
*If sweet onion is not available, use large yellow onions and use a little more sugar to caramelize.
Procedure
- Sprinkle sugar evenly over the entire bottom of a fry pan. Turn heat to medium low, and place onions in pan, in a single layer.
- Cook, stirring occasionally, until onions are caramel colored, 15-20 minutes. Take care not to scorch the onions, as they are not supposed to be fried.
To store: Transfer to a non-reactive container and cool to room temperature. Cover tightly and refrigerate until ready to use. They keep this way for one week.