Unlock the full flavor potential of onions by drawing out their sweetness and nutty complexity through a slow, patient caramelization process. Make a generous batch of these delicious, versatile caramelized onions to amp up many of your favorite dishes without spending extra time on each occasion.
Peel the onions and cut them in half longitudinally, from stem to root.
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Slice the onions thinly with the grain, following the line from root to stem.
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Heat a skillet over medium-high heat, add the olive oil, followed by the sliced onions and kosher salt.
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Allow the onions to sizzle for 2 minutes.
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Stir the onions with a wooden spoon or heatproof spatula, and let them cook and wilt for about 3 more minutes.
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Reduce the heat to medium-low and cover the skillet with a lid.
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Give the onions a stir periodically, scraping up any caramelized bits from the bottom and sides of the skillet.
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Continue to cook the onions gently, progressing through stages of raw, wilted, sweaty, soft, light brown, and deeply caramelized. This process takes approximately 45 minutes.
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Remove the lid, increase the heat slightly, and stir more frequently to prevent any onions from burning.
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If caramelized bits start to cling to the pan and threaten to burn, add 1/2 cup of water and use it to help scrape up the stubborn but tasty film.
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Let the water cook out, and continue to cook and stir the onions until they reach a soft, creamy, fragrant, mahogany color.
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Remove the skillet from the heat; the Decadently Caramelized Onions are now ready for use. They can be stored in the fridge for a week or frozen for up to 3 months.