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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 2 cups
Author: Ali
- 3 large spanish yellow onions
- 3 tablespoons of 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.
Don’t stop yet (15 minutes) – you’re not even close. Keep going. 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.
Now, you still might think you’re done around 25 minutes – but not yet. Just add a bit more water and the salt to taste – they’re almost done.
Don’t stop until the onions are a deep and rich caramel colour.
Done. 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.