Caramelized Onions

I use a lot of caramelized onions in my recipes. They pack an unparalled flavor punch that’s hard to get outside of the animal kingdom. Some people might be confused as to how you caramelize onions without using oil or butter, but it’s pretty much the same. Low and slow is the key, you just have to be a bit more careful about burning.

This is how I do it.

Slice an onion into very thin quarter ring slices. Put in a non stick pan on low to medium low heat. In stead of adding water right away, I like to leave on the lid to utilize their own water first. Try to use a glass lid if you can, that way you can keep a better eye on them.

Stir occasionally, using your ears, nose, and culinary sixth sense to make sure they don’t burn. Add water as needed. They’re done when they’ve reduced a lot, are totally limp, and are a caramel color. Depending on how many you’re doing this can take anywhere from 20 minutes to over an hour. I’d say it’s about 20 to 30 minutes per onion depending on how high your heat is and how closely you watch it.

I’ve heard that you can caramelize onions in a slow cooker too. We might try this since we do such large batches.

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