|To caramelize onions, you need to cook them for a long time in a bit of oil. The hardest part of this recipe is waiting for them to finish!
|about 2/3 cup
|at least 30 minutes
|Heat oil over medium heat until shimmery. Add onions and sauté, stirring frequently, until they begin to soften, about 5 minutes. Don’t worry if all the onions don’t fit at once; after you fill the pan, let those onions cook down a bit, then stir in the rest.
Add salt and sugar, lower heat slightly, and continue cooking, stirring frequently, until golden brown, for at least 15 minutes. For richer, sweeter onions, keep cooking for up to 2 hours, until dark and meltingly soft.
Whatever you do, don’t let the onions burn – if they seem to be cooking too quickly, lower the heat.
|Caramelizing gives onions a rich, velvety taste and texture. Use them on top of pizza, pasta, sandwiches, toast, or any other dish that needs a little oomph.
Also see my recipe for onion confit.
|Key to abbreviations and conversions