by CeeGunn

Created on: January 12, 2009   Last Updated: September 05, 2010

When most people think of onions, they don't usually think of them being sweet. Cooking onions in a process called caramelizing is a great way to bring out the natural sweetness in this vegetable and add a new layer of flavor to dishes like soup, steak and chicken.

Any type of onion is fine for caramelizing, although you may notice that you prefer the taste of one onion over another. Experiment with different types of onions such as yellow, sweet, Spanish, or red to find your favorite. Onions are low in calories and contain antioxidants that can improve overall health over time, so feel free to add onions to all your recipes.

To caramelize onions, begin by cutting an onion in half and peeling off the outer skin. Put half of the onion flat side down on a cutting board and slice it into half-rings. The thickness of your cut doesn't matter that much, but remember that thinner slices will cook faster.

Put a saute pan or frying pan on the stove and add three tablespoons of olive oil. You can use butter if you like, but olive oil is healthier and also doesn't burn as quickly. Another healthy alternative would be to use sunflower oil or canola oil. Heat the oil on medium heat until a drop of water sizzles when you flick it in the pan.

The trick to properly caramelize onions is the adage: Low and Slow.

Add the sliced onions to the hot oil and stir them with a wooden spoon to coat them all with oil. Keep the heat at medium (or less) and cook the onions for about 30 minutes. Stir the onions occasionally to keep them from sticking to the pan. You will notice the onions will become a brown "caramel" color. If the onions are sticking too much, add a bit of white vinegar to the pan and stir. The vinegar will evaporate quickly but will also loosen the onions from the bottom of the pan. You could also use just water or perhaps wine to prevent stickiness. Some cooks add a pinch of salt, pepper, and/or sugar to the onions to enhance the flavor.

If you see that your onions are burning or turning too dark, turn down the heat. It's important to maintain a long, slow cooking period to effectively caramelize the onions without burning them. Cook the onions until they are soft and brown.

Caramelized onions are great as a garnish for grilled steak or chicken, as well as a base for French onion soup. They can be used as a flavorful topper on baked potatoes, pasta, or even salad. Caramelized onion tarts make a great appetizer or side dish.

Enjoy delicious, sweet caramelized onions at your next lunch or dinner.

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