|
 Recipe:
Carmelized OnionsTo carmelize
onions, you need to cook them for a long time in a bit of oil or butter.
The hardest part of this recipe is waiting for them to finish!
| Yield |
about 2/3 cup |
| Time |
30 minutes |
| Tools |
- heavy saucepan
- wooden spoon
- mandoline (preferably) or knife
|
| Ingredients |
- 1-2 T olive oil, butter, or both
- 3 medium yellow or white onions (1 pound), very thinly sliced
- ˝ t salt
- ˝ t sugar
|
| Directions |
Heat oil and/or butter over medium heat until oil is shimmery or
butter has melted and foamed. Add onions and sauté, stirring frequently,
until they begin to soften, about 5 minutes. Add salt and sugar, lower heat
slightly, and continue cooking, stirring frequently, until golden brown -
about 15 minutes. Whatever you do, don't let the onions burn - if
they seem to be cooking too quickly, lower the heat.
|
| Notess |
Carmelizing gives onions a rich, velvety taste and texture. Use them on
top of pizza, toast, pasta, or any other dish that needs a little oomph.
Also see my recipe for onion confit. |
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