If there ever was anything you should have at the ready at all times to add to all sorts of things, you’re lookin’ at it. These’ll see you straight through grilling season – your go to topping for everything coming off the grill! These can even be turned into a classic soup with a chaser of beef stock – french onion soup anyone? Mother Nature has done the work – it’s all in the DNA of the humble onion – when you bring the heat, the onion brings the sweet – the secret? Low and slow, and don’t get me started, this is a family show. It’s hard to believe – place a pan over medium-low heat, drizzle in a little olive oil, pile in the sliced onions, sprinkle in the salt, sock it to ‘em and say goodnight Dick! And if you think the onion is the dumbest in the land – think again!
So on your next trip to the vegetable stand, grab ‘em by the kilo, don’t be shy, none of this 2-3 onion stuff. Go in with confidence, because you’ve just discovered that if you keep caramelized onions on hand like ketchup, you’re more than halfway home! And if you use sweet vidalias or walla wallas, you’re pullin’ in the driveway. And if you don’t want to hang over the pan, use your slow cooker, my slow cooker? Yup, your slow cooker – and if you want to do it in record time, brown ‘em first, first? Yup, first! Never surrender? I think not!
1. Grab a load of onions.
3. Drizzle a little olive oil a couple of times around the pan and add a healthy sprinkle of salt..
4. First, they start to sweat – don’t we all! That’s the onions giving up their water – just like us at the gym.
5. And after a few minutes, they start to give it up …
6. And after 20, 30, 40 minutes, they really start to give it up! And FYI, if they get a little dry, add a splash of water.
7. Until they’re arms are in the air beggin’ for mercy – I give up, I give up, I give up – take me – take me now!
yield as much as you want
Heat a large shallow pan over medium heat – peel, cut in half and slice the following:
- several onions
Add the following:
- drizzle of olive oil twice around the pan
- a healthy sprinkle of salt
First, they start to sweat – that’s the onions giving up their water. Continue cooking over medium-low heat until they reach a deep golden caramel colour. Stir frequently and keep an eye on them to prevent them from burning. They will be done anywhere from a half hour to an hour.
An endless variety of additions can be added before the caramelizing:
- a mixture of onions – red, yellow, white, leeks, shallots
- sliced mushrooms for an onion & mushroom combo
- add a couple of dollops of butter for added richness and flavour
- a few shots of your favourite hot sauce or red pepper flakes
- several sliced garlic cloves
- a sprinkle of dried herbs, herb blend or dry rub
- smoked paprika or a dash of liquid smoke
- crushed seeds – cumin, coriander, fennel or caraway seeds
And they can be headed to an endless variety of destinations after the caramelizing:
- pizzas & pastas
- sandwiches & paninis
- omelettes, quiches, frittattas & gratins
- burgers, hotdogs & bratwurst
- on, in, over and under anything
caramelized onion occasions
- the ultimate caramelized onion recipe guide
- top 5 ways to use caramelized onions
- cooking with caramelized onions
- the many ways to use caramelized onions