Caramelized onions are a versatile ingredient that cooks use to add flavor to different dishes. Start by finely slicing the onions, then let them cook for a long time with a little butter, over low heat. The onions will wilt slowly and become sweeter as they cook, so don't be in a hurry. Once ready, you can use them to enrich a gravy, sauce or soup.
Ingrediants
- 2 large onions (for a total of about 450 g)
- 30 g of butter
- Sea salt
Yield: about 100 g of caramelized onions
Steps
Method 1 of 2: Caramelize the Onions in a Pan
Step 1. Cut two onions into thin slices
After peeling them, place them on the cutting board, trim the side with the stem and then divide them in half with a sharp knife, starting from the side where the root is (for now do not detach it). With the flat side resting on the cutting board, slice the onions to give them a thickness of about half a centimeter. Start with the tip to prevent the onion layers from separating as you cut it. Once sliced, you can remove the root.
Use the variety of onions you prefer. Generally the red ones are the sweetest
Step 2. Heat the butter in the pan until it starts to sizzle
Take a pan with high sides, put it on the stove and add two tablespoons (30 g) of butter. Let it heat over medium heat until it starts to sizzle slightly.
It is important that the pan has high sides so you will not risk the butter splashing or the onions spilling out when you stir
Step 3. Put the onions in the pan and add a pinch of salt
Don't put them all in the pan at once; start with a handful and let them soften for about a minute. Keep adding a handful at a time and allow them to wilt slightly before stirring more, this will make it easier for you to mix. When all the onions are in the pan, add a pinch of sea salt to flavor them.
- If you pan all the onions at once, you will have a hard time mixing them and the ones on the bottom will cook more quickly than the others.
- If you are using only one onion and the pan is large enough, chances are you will be able to mix even if you put it all in the pan.
Did you know that?
If you want, you can brown the onions in the oven, arranged neatly on a baking sheet, but you will need to stir them often. However, in the pan they are less likely to dry out or burn at the ends.
Step 4. Cook the onions for 15-20 minutes if you want them to be only lightly caramelized
Set the heat to medium-low and stir the onions every 2-3 minutes for at least a quarter of an hour. During this time the onions will acquire a golden hue. After 15-20 minutes, turn off the heat if you want them only lightly caramelized.
At this point, the onions are ready to be used for example in a French onion soup. If you prefer them softer and sweeter, let them cook again
Step 5. Cook them for another 15-30 minutes if you like them well caramelized
If you want the onions to become very sweet and very soft, let them cook again, stirring them frequently. After another 15-30 minutes they will have a deep golden brown color that will reflect their taste. The total cooking time is about 30-50 minutes.
If at some point you notice that the onions begin to stick to the pan, add a couple of tablespoons of water or vegetable broth to dilute the juices
Step 6. Use the caramelized onions to prepare for example a gravy, sauce or eggs
You can add them to scrambled eggs when they are still hot or use them as a base for a tomato sauce. They are also excellent on toast or used to prepare a sauce to combine with cheese or meat. Blending the caramelized onions (after letting them cool) with the sour cream and spices will make for a delicious salad dressing.
If the onions are left over, you can place them in an airtight container and refrigerate them for 3-4 days
Method 2 of 2: Possible Variations of the Classic Version
Step 1. Add balsamic vinegar and brown sugar for a richer flavor
Taste the onions when they are almost done cooking and decide if you prefer them sweeter. If so, add one tablespoon (12g) of brown sugar and two teaspoons (10ml) of balsamic vinegar. Finish cooking to make them even softer and more caramelized.
If you don't have brown sugar, you can replace it with white granulated sugar and add a teaspoon (5 ml) of molasses
Step 2. Stew the onions in beer or cider for a thicker consistency
If you want to serve caramelized onions to accompany a plate of sausage or roast, consider adding 250ml of beer or cider after the first ten minutes of cooking. Bring the liquid to a boil and then reduce the heat so that the onions are stewed slowly. They will be ready after about twenty minutes.
When cooked, the beer or cider should have evaporated completely
Step 3. Add a pinch of baking soda if you're short on time
This is a trick to caramelize onions faster. If it is close to dinner time, add a pinch of baking soda to the pan along with the sliced onions. The baking soda will increase the pH of the onions which will therefore color more quickly.
Use about 1.5g of baking soda (the tip of a teaspoon) for every 450g of onions
Step 4. Add thyme to give the onions an aromatic flavor
A sprig of fresh thyme is enough for each onion. Remove the leaves from the sprig and put them in the pan at the same time as the onions. Stir to mix the two ingredients and then cook normally.
If you prefer, you can use a different herb to give the onions a different taste. For example, fresh rosemary or chopped sage
Step 5. Caramelize the onions in a slow cooker so you can do more while they cook
Fill at least half the pot with the sliced onions and then add a dressing. The advice is to use a tablespoon of extra virgin olive oil or butter for every 450 g of onions. Set the cooking mode "low", turn on the pot and let the onions cook for 10 hours so that they become golden and very soft.
Occasionally it would be better to stir the onions to make them cook more evenly, but it is not essential
Advise:
if you prefer them to have a richer, denser texture, cook them for another 3-5 hours with the pot uncovered.
Advice
- If you want, you can double or triple the doses of the recipe.
- Caramelized onions are the perfect addition to a burger or sandwich; also try them with hot dogs.
