by Kevin Hope

Created on: January 12, 2009   Last Updated: January 28, 2009

In my mind, one of the most delicious things in the world is a well carmelized onion. The perfect shade-a deep, golden brown. Soft, but not not mushy. A rich, robust flavor-sweet, but not overly so. In this article I'd like to teach you some tips for perfectly carmelized onions.

Generally, I like to use medium sized onions with a mild flavor. A good choice is a sweet onion, such as a Vidalia or a Walla Walla, but a normal white or yellow will workjust fine-in fact, you will be more in control of the sweetness with a standard onion.

The onions should be sliced into 1/4 inch rings. It is important to try to be consistent with the size, so the onions cook evenly. Although some people will cut the onions into julienne, or cut them thinner than 1/4 inch, I think that the size and shape I suggest result in the perfect texture. Soft, without the mushiness that comes with being overcooked.

Another mistake people make when carmelizing onions is cooking time and temperature. Start with a small amount of butter or oil(I use a combination), and heat it over medium-low heat. Add the onions, and cook for thirty to forty minutes. Sometimes people will use high heat, and attempt to cook the onions quickly. This results in burnt onions, and frequently they aren't softened properly. For properly carmelized onions, the rule is "Low and Slow".

The onions will need to be stirred, but the key is to stir occasionally. To much stirring will result in less carmelization, leaving you with a grey onion with a watery flavor. On the flip side is not enough stirring, which can result in a burnt batch of onions.

Another point of contention among onion lovers is the use of sugar. I will occasionally add sugar to a batch, but not at the beginning the way some recipes recommend. Towards the end of the process, taste the onions and decide if the sweetness is right for you. If it's not sweet enough, add sugar a little at a time. Give it time to melt into the onions and cook. When I use it, I much prefer brown sugar for this.

I season my onions about halfway into the cooking process. A few pinches of salt, and a touch of freshly ground black pepper. Of course, taste the final product and adjust the seasonings as neccesary.

Sometimes, after the onions are done cooking, I'll deglaze the pan with a bit of vinegar. Be careful, as to much can overpower the flavor of the carmelized onions, but adding just a bit will give you a new depth of flavor. I like using a darker vinegar, such as balsamic or sherry vinegar. Each will add a unique twist to the flavor.

Carmelized onions can be kept in the freezer for three weeks after they are cooked. They should be stored in an airtight container, and it's important that they are completely cooled before being packed for storage.

Having a batch of perfectly carmelized onions on hand can elevate a quick meal into something special. As a topping for a burger, a grilled steak, or even as a condiment on a sandwich, carmelized onions are hard to beat. With a little attention to my tips, you'll find adding carmelized onions to your cooking repitiore to be easier than you ever imagined.

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