The beauty of caramelized onions is not just in their delicious flavour, but their versatility. They are perfect for French Onion Soup, pastas, pizzas, toppings for burgers, sandwiches and even just a side. Here’s a simple recipe to follow that I’ve been using from Fine Cooking for years now. I try to always keep a batch on hand in the fridge. They take an hour or a little more to cook, so make them on the weekend when you have a little extra time. For the best way to slice an onion watch this great little tutorial.
2 tbsps extra virgin olive oil
2 1/2 pounds Spanish onions or large yellow onions, peeled, trimmed, halved, and thinly sliced lengthwise
1 tsp kosher salt
Heat the oil in a 12-inch skillet over medium-high heat until it immediately bubbles when an onion touches it, about 1 minute. Add the onions, sprinkle with the salt, and cook, stirring frequently, until they wilt completely and begin to stick to the bottom of the pan, 10 to 20 minutes (much of the onions’ moisture will evaporate and the pan will begin to brown; the cooking time varies with the onions’ moisture content).
Reduce the heat to medium low and cook, stirring and scraping the pan with a wooden spoon every few minutes. (If the pan begins to look like it’s burning, add 2 tablespoons water, stir, and lower the heat a bit.) Cook, stirring, and scraping and adding water as needed, until the onions are a uniform, caramel brown, another 30 to 45 minutes. (If they haven’t begun to brown much after 20 minutes, raise the heat to medium.) Add a couple of tablespoons of water and scrape the pan well. Use right away or spread the onions on a baking sheet and let cool to room temperature. Store in the refrigerator for up to one week.
Pleasantville Note: Don’t be scared of the big heaping pile of onions in your pan. They will reduce significantly while cooking. Also, be very patient, you can’t rush caramelized onions.