I love, love, love caramelized onions! Caramelized onions enhance the flavor of anything you add it to. I discovered this several years ago when I cooked a French-style fish dish which recommended caramelized onions as topping and after that I was hooked. It was so good. Thereafter, it was just a matter of experimenting here and there, adding it to sandwiches, pizzas and so much more. Naturally, when I make my favorite fish dish, you can be sure these sweet onions are always on the side. I love that my family enjoys its taste, too including even my little ones.
So I realized I ought to add a recipe for caramelized onions on the blog. After all it's a pretty easy and simple dish. It may take longer than simply sauteing onions but the result of allowing the onions to cook slowly until they turn beautifully brown and sweet is all worth the wait. And it certainly goes a long way as even a little amount added truly perks up any dish! I know that in theory and practice. I have only used wine in making this as when I tried it once, I truly loved how it turned out - so deliciously sweet but still retaining a bit of savory tinge. If you cannot use or don't have wine, don't fret you can certainly substitute it with balsamic vinegar or stock but I would recommend wine if that is possible. Enjoy!
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How to Caramelize Onions
Just a few ingredients are needed to turn a batch of onions into something delightfully rich, sweet and savory. Use caramelized onions as pizza topping, for sandwiches, salad, to jazz up appetizers and so much more!
- 4 medium to large Yellow Onions, sliced thinly (about 1/8")
- 3 tablespoons Butter
- 1 teaspoon Olive Oil
- 1/3 cup White Wine or as needed (you can sub with balsamic vinegar or stock)
- Salt and pepper, to taste
- In a large, heavy-bottomed pan or skillet, melt the butter in the olive over medium heat. Once the butter has melted, add the sliced onions. Stir to cook until the onions begin to soften.
- Continue to cook and stir occasionally until the onions begin to stick to the pan. This may take between 15-20 minutes.
- When the onions begin to stick and are looking nicely browned, slowly pour in half of the wine and deglaze the pan by scraping all the yummy brown pits at the bottom. Let the wine evaporate as you cook.
- Once the wine has evaporated and the onions get sticky again, pour in the rest of the wine. Cook and stir occasionally until the wine is absorbed and the onions are very soft without being mushy and has turned a lovely caramel color. Add a little more wine if needed to scrape the bottom bits. Season with a little salt and pepper, if desired.
- Cool and store in a tightly-covered container and refrigerate. It keeps for several days.
Prep Time: 00 hrs. 10 mins.
Total time: 50 mins.
Tags: onions, caramelized, appetizers, toppings, tutorial