Preparation time
10 min
Cooking time
45 – 60 min
There are two main aspects to remember when preparing caramelized onions: you do it slow and you do it in medium to low temperatures.
Onions have a natural content of sugars (monosaccharides) that during the heating process brake down to smaller particles (polysaccharides), which gives the sweet flavour and causes the caramelization. So, no need to add any sugar!
You can use caramelized onions in salads, sandwiches, pasta, pizza, soups and just about anything!
Ingredients
- 2 – 4 onions
- salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- balsamic vinegar (optional)
Method
Step 1
Slice the onions in wedges that are neither too thick (slow caramelization) or too thin (danger of burning them).
Step 2
Warm the olive oil and add the butter in medium heat.
Step 3
Add the onions, stir, and cook for 10 min initially at medium heat.
Step 4
Reduce the temperature and cook for 30 to 50 min stirring occasionally (ca. every 10 min). Take care not to burn the onions. Add a bit of water if necessary and/or reduce the temperature even more.
Step 5
The onions are ready when soft, translucent and sweet.
NOTES
- Add the salt at the beginning of the process, as salt draws the liquids out of the onions, and thus, speeds up the caramelization.
- You don’t want to burn the onions. If you notice that they get brown, just add a bit of water and stir.
- Want an extra flavour? Add a bit of balsamico vinegar 10 minutes before the end.
- You can caramelize all kind of onions. Just remember that they srink, so add more than you would first think.
