Caramelized onions are one of my favorite side notes that can easily, and with a low-caloric punch, jazz up many dishes be they tacos, mashed potatoes, scrambled eggs or a sandwich. Now, before you go trekking off to candy lands and your metaphorical boots get gummed up with pralines and crème brulees, let us better introduce ourselves to the notably uncandy-like subject. Caramelized onions are onions that have been sliced thin and cooked on low to medium heat, often in a bit of fat, until they become golden brown in color, meltingly tender, and both sweet and savory in flavor. They can be delicious eaten straight out of the pan, but their awesomeness lies in their adaptability that shines when they are paired with other dishes.
Caramelized Onion Recipe: makes about 1 cup of caramelized onions
Onions cook down so do not be too shocked by the initial volume of onions. Of course, this recipe could easily be halved if you aren't completely ready to embrace the onion love. On the other hand, if onions are your thang and you want to eat them for breakfast, lunch and dinner, go ahead and double the recipe. Of course, that might cause your girlfriend, boyfriend, mother or cat to thump your skull with a toothbrush.
-2 or 3 medium to large onions
-1 tablespoon olive oil
-1/2 to 2 tablespoons of butter. While butter is not a dire necessity, for the love of Pete, use some!
1.) Cut the onion crosswise into the thin rings about 1/4 inch wide.
2.) Put a medium sized pan on the stove over medium high heat and give it a moment to heat up, then add your butter and oil and give it a swirl with a spatula. The butter should sizzle.
3.) Add the onions and and quickly toss them with the butter and oil so that they are coated. Cook on medium high, stirring frequently, until the onions begin to brown. About 5 minutes.
4.) Lower the heat to medium low and cook the onions slowly, stirring occasionally, until they are soft and golden brown. 10 to 20 minutes. You can vary the time here according to taste. Taste as you go, and stop when the onions suit your fancy. The less you cook the onions the more crunch and sharper onion flavor they will have. The longer you cook them the softer they will become with a sweeter, milder taste.
5.) Season liberally with salt and add pepper to taste.
Notes to aid your success:
-If you are concerned that the onions are browning too fast and might burn, turn down the heat. Slow and steady is key here.
-Sweet, yellow, green, and purple onions all caramelize well as do leeks and garlic. Don't try and caramelize garlic by itself, though. Instead add a a few finely chopped cloves with the onions. Be especially careful about burning.
-Change things up by adding a small splash of balsamic, sherry vinegar or lemon juice at the end with or without the addition of a sprinkle of fresh chopped thyme or oregano.
Now that I have a pile of onions, what next?
These onions will easily keep for week in the fridge, but should be served warm. Before using them in a recipe, portion out what you intend to use and zap it in the microwave for 15 to 30 seconds, just enough to loosen them up a bit. Then…
A.) Cook some brown rice according to its package directions, but replace the cooking water with chicken or vegetable broth for richer flavor. Also, while the rice is cooking add a dash of dried thyme and/or a bay leaf. When the rice is finished cooking, add some chopped cashews and caramelized onions to taste.
B.) Sprinkle some of the onions and a bit of cheese of your choise (cheddar or Swiss work well) between two whole wheat tortillas and heat in a pan over medium to high heat, flipping once, until both sides are browned and the cheese is melted.
C.) Mix into scrambled eggs.
D.) Top a burger with them or add a spoonful to a turkey sandwich.
E.) Cook up some pasta according to package directions, season with salt and pepper, add a glug of olive oil, a healthy dusting of freshly grated parmesan and some onions. Feel free to add in some frozen veggies, a handful of chopped olives, rosemary or chopped walnuts.
F.) Add to mashed potatoes or top a baked potato.
G.) Heat up some left-over grilled chicken with some of the onions and a few healthy dashes of taco seasoning or a combo of cumin, chili power, and garlic powder. Sautee some peppers and wrap up in tortillas for a quick-fix fajita.
I'm sure by now it has become quite apparent that I do not always describe ideas using exact measurements and here is why: many items are going to vary in taste from brand to brand or harvest to harvest and exact measurements often will not lead to exact replications of tastes anyways. Instead, taste as you go and adjust accordingly. If you are going to add something to the recipe that has a strong taste or one that you are not sure of, stay cautious. It is easier to add more than to take something out. Just remember: Strive to take mental notes and learn from your experience. As long as you don't try anything too radical, things are more than likely going to turn out OK.
Enjoy and happy cooking!
