Tuesday, January 6, 2009

Caramelized Onions

Usually, when you read a recipe, it's all about what goes in the dish. In this case, it's not about what's in it. It's about how you prepare it. When you caramelize onions, you want to bring out the natural sugar, so it's all about cooking low and slow. It takes a little extra time, but it's SO worth it!
I usually serve these with beef because they go really well with brown gravy, but honestly, they're great with any kind of meat. Serve them with a rotisserie chicken or pork roast or pile them high on top of a hamburger or cheese steak. They always add just the right touch to a hearty home cooked meal. Yum!


After you've peeled your onions, cut off both ends and discard. Slice them in half in the same direction as the grain, straight through the root end. Now slice each half into fairly thin slices, this time slicing AGAINST the grain, and then break each slice into half rings. Add some oil to a skillet, preferably a regular skillet without the nonstick coating. Place the onions in the skillet over medium low heat. Cover skillet with a lid. Let them cook slowly and give them a little stir every now and then. They'll become soft, then eventually they'll start to brown. If they start to scorch, turn the heat lower. They're ready when they've turned a deep dark brown. Add a pat of butter and salt and pepper to taste.

I like to use the really huge yellow onions, but clearly, you can use any onion you like. I've used white onions and red onions too. I love 'em all!

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