by Chris Meehan

Created on: January 12, 2009   Last Updated: August 29, 2009

Cooking Delectable Caramelized Onions

Caramelized onions are a sweet, delicious addition to many tasty dishes. Probably not the most likely complement to a bowl of ice cream, caramelized onions are a welcome complement to a range of foods from the heavy, like hamburgers and steaks, to medium fare like fish and even lighter fare like couscous or salads. A variety of onions are great caramelized, visit

http://www.foodsubs.com/Onionsdry.html for a description of onion types and characteristics.

By gently cooking the onion until it becomes soft, then browns, one unlocks a whole new level of rich sweet, succulent flavor otherwise lost in sharp tang of a raw onion. Luckily, caramelizing an onion is easy and takes less time than a sitcom. And, caramelized onions will last up to four days in the fridge or up to three months in the freezer, so you can save yourself some time in the future by cooking a larger amount now, using a little and saving the rest for later.

Cook time: about 25 minutes (Hot tip: If onions make you cry, give them an ice bath for at least a half-hour before cutting. It adds some time, but for some it is worth it.)

Materials:

1 Medium-sized heavy skillet, preferably non-stick or iron

1 Wooden spoon or spatula

3 Tablespoons vegetable oil (preferably olive oil or another polyunsaturated oil)

2 medium onions of your choice or about seven shallots

Bonus: as the onions become brown add some favorite seasoning, salt, pepper, garlic powder, thyme, port or balsamic vinegar are some possibilities.

Preparation:

1.
Heat a skillet on medium heat.

2.
Make the most of your time and prepare the onion while the skillet warms up. Start by cutting off both the tops and bottoms of the onions and peel off all the papery skin, then cut the onions into rings no wider than 1/4 inch (you can further dice the onion if you prefer). The more uniform the pieces, the more evenly they cook.

3.
Add oil to the skillet and let it heat (If it smokes, it's too hot, reduce the heat and wait a moment).

4.
Add slices to the skillet, they will sizzle at first.

5.
Mix them until each piece is coated with oil. Then allow them to cook at medium to medium-low, stir well about once a minute, making sure to move pieces that were on the bottom to the top. (If you prefer softer onions, place a lid over the skillet while they cook for the first few minutes).

6.
As the onions cook, they will turn translucent, at this point watch them more carefully as they are beginning to release the sugars that have been locked inside, if cooked at too high a temperature the onions can burn. If you're worried about this, or if the onions are cooking too fast, reduce the heat.

7.
The onions will begin turning from translucent to tan and finally to a golden brown (this a good time to add any spices or flavors) and then continue to deepen in color, and voila! Caramelized onions. Add to your favorite food and enjoy.

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