Recipe: Caramelized Onions

Caramelized onions are the perfect addition to so many dishes – think tacos, BBQ chicken or steak, or one of my favourites, quiche! They’re sweet and add a lot of flavour. Okay, let’s get cooking this classic side dish.

Ingredients

• 3 large spanish yellow onions
• 3 tablespoons of salted butter
• 2 tablespoons of grape seed oil
• salt to taste
• water – just a bit as needed

First, use a pan that will create build up. I’m using my enamel cast iron pan, yet a stainless steel pan will work well, too. Just don’t use non-stick. The best part about caramelizing onions is the bits of goodness that get stuck to the pan (which we use the water to steam and lift up).

Once you’ve got your pan selected, peel and wash your onions, the cut in half and thinly slice. Put them in the pan and add 1/2 the butter and oil. The turn on low-medium heat.

Once the butter has melted, add the rest of the butter and oil, ensuring all the onions are well coated in the butter and oil fat. Gently stir every 5 minutes or so.

5 minutes

10 minutes

15 minutes

Don’t stop yet – you’re not even close. Keep going – here are the onions at 15 minutes. Once you get a good bit of build up, add a bit of water or chicken stock if you have any. The water will keep the onions jammy and will help lift all the goodness that’s baking onto the pan.

20 minutes

Don’t forget to keep stirring them each time you check on them.

25-30 minutes

Now, you still might think you’re done – but not yet. Don’t stop until the onions are a deep and rich caramel colour. Here we are at about 25-30 minutes. Just add a bit more water and the salt to taste – they’re almost done.

Done!

Don’t these caramelized onions look so delicious? Let’s eat up on pierogi tacos, with BBQ chicken, or on quiche – I’m going to share a top-notch quiche recipe next. Be sure to check back in a few days.

Thanks so much for visiting – take care and eat up!