by K.C. Jean Kellam

Created on: January 12, 2009   Last Updated: December 06, 2011

Whether soft and sweet or crispy and thin, caramelized onions can enhance many recipes and dishes. With many onion and sauteing options, this can lead to a variety of new and exciting dishes or spice up old favorites. A great addition to most meats, especially red meats, caramelized onions are also delicious on sandwiches and in sauces.

Start with large Vidalia, yellow, or white onions. Each one brings a unique flavor and aroma. Vidalias are usually large and quite sweet, yellows mild, and white onions are generally stronger tasting and crisper than the other two. Slice onions into rings, separating ring layers and let marinate in a small dish of extra virgin olive oil with a couple pinches of Kosher salt, chopped garlic (clove or jar,) and coarse black pepper. Use just enough oil to thoroughly coat onion rings.

The best pan to use for caramelized onions would be cast iron. Coated, nonstick pans would work as well but the cast iron holds heat better and spreads heat more evenly, allowing you to cook onions to a consistent level. Heat a small amount of olive oil also in the pan just until the oil jumps at a drop of water. Place onions in oil and discard marinade.

Allow onions to cook uncovered and gently stir them until the onions change color and become more translucent. For a firm, flavorful onion, remove them from heat just after they brown around the edges. For a crisper caramelized onion, let saute a few minutes longer until onions begin to curl and brown.

Try this recipe, along with spice and oil variations to match any number of existing dishes, such as on panini bread with ham, Swiss cheese, and a coarse ground mustard. Or on top of strip steaks. They will not only add flavor to dishes but are wonderful for presentation as well.

Also try, for a sweet touch, mixing sliced red apples and Vidalia onions. This dish could be served with a pork loin or red wine pot roast. Caramelized onions can also add a zesty touch to barbecue sauce, hamburgers, and fish dishes, as well as potatoes and other sides. It is an easy way to please any onion lover and convert many nonbelievers as well and for pennies on the dollar, it can be an inexpensive substitute to pricier garnishments as well. One of my favorite ways to enjoy caramelized onions is on hot dogs, and in New York you can easily find a delectable caramelized onion sauce with a tasty tomato base for dogs at most street vendors.

These are just examples of a limitless onion dish that needs only simple ingredients, quick cook time, and a little imagination to create.

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