Learning how to caramelize onions is an easy process with very few ingredients and not a lot of steps to get mixed up. Caramelized onions can be useful in lots of applications. Whether you are in need of adding color to a soup, wanting something savory and sweet, or making a caramelized onion savory tarte, the possibilities are endless.
Our first consideration is the onion. Big thick onions can be useful in making French onion soup and are easier to work with if your knife handling skills are not excellent. Although there are many old wives’ tales about keeping onions from irritating your eyes it can be useful to put your onions in the refrigerator overnight. The basic requirement for making caramelized onions is patience. In order to not burn them you have to pay attention and cook them at a medium temperature, letting time and the butter color the onions, using the salt and pepper sparingly as over seasoning can influence the dish you will be serving the onions with.
2 large onions
6 tablespoons unsalted butter
salt and pepper
one large saute pan, preferably with rubber grips, one kitchen towel.
Here are the steps for preparing the onion:
Peel the onion. Cut off the root end. Cut the onion into halves. Then cut the onions length wise making half moons about 1/4 inch thick. If your knife skills are excellent, you can cut a base on one end of the onion, and slice whole rings instead of half moons. Set aside until ready to be used.
Next we take the butter, all 6 tablespoons and put them in a pan over medium heat. If the butter begins to melt too quickly, reduce your heat, as you don’t want browned butter, which can leave an unpleasant taste. One key aspect about cooking them under moderate heat, is that if your saute pan is very thin you will need to lower the heat to a low temperature designation.
Once the butter has melted add the sliced onions into the pan. Toss the onions well to incorporate them with lots of the butter. Give the onions a stir about every three or so minutes. It should take 15 minutes or a little bit longer until the onions have taking on a rich dark brown color. They should taste sweet and have a delicious aroma. To cool them, either chill in the refrigerator on a plate or wax paper.