How to caramelise onion

Slowly cook onions in olive oil until they are richly brown; you can extract the most flavor from the simplest ingredients.

As caramel is made by cooking sugar, onions are naturally sweet. The sugars caramelize by slowly cooking them over a long period, and the result is intensely delicious.

How to use caramelized onions

This onion can top steaks, onion soup, or tarts. You can also use it for pizza or onion dip. You can eat the onions straight, as I did. What are some of your favorite recipes that include caramelized onions? Comment and let us know.

By the way, I made a video showing the caramelization of onions over an hour.

There are other options for deglazing onions.

It suggests you deglaze your pan using wine (red or whitish) or balsamic vinaigrette in Step 3. This is not required but will give the dish a little extra flavor. These liquids can also be used to deglaze.

• Stock with chicken or vegetables
• Bourbon
• Marsala wine
• Port wine
• Light beer (dark beer might add too much flavor)
• Apple juice
• Cider

Ingredients

• • One or more large yellow, white, or red onions.
  • Extra virgin olive oil
  • Butter, optional
  • Kosher salt
  • Sugar, optional
• Balsamic vinegar, optional

Method

1. From the root to the tip, cut off the onion.
2. Cut the stems and roots of the onion in half. Place the onions, cut side down, on the cutting board. Cut the onions in half at the root end. Peel the onion peels.
3. Cut the onion almost to the root, but only some of the way. Cut the onions to the desired thickness.
   1. 1. It will be easier to cut the onion if you use the root end. Cut a V at the root end of the onion to remove the hard root that holds the slices together.
4. Add the onion to the olive oil after heating it.
5. Use a large, thick-bottomed pan to ensure maximum contact between the pan and the onions. Use olive oil or butter to coat the bottom of your pan (about one teaspoon per onion).
6. Heat the pan to medium-high heat until the oil shimmers. Stir the oil into the onion slices. Spread the onions evenly in the pan, and cook them while stirring occasionally.
7. You may have to lower the heat depending on the strength of your stovetop burner to avoid the onions burning or drying.
8. You can sprinkle sugar over the onions to aid in the caramelization. You can add more sugar if you want. I add about one teaspoon for five onions. Add a little water to the pan to prevent the onions from burning.
9. Stir the onions every few seconds:
10. Stirring every few minutes, let the onions cook for another 30 minutes or 1 hour. Once the onions begin to stick, allow them to brown and stick some more, but stir them as soon as they start.
11. It’s important to let them brown but not burn. If you notice the onions burning, you can lower the temperature and add more oil after the first 20-30 minutes.
12. As the caramelization progresses, a metal spatula can help you scrape the brown bits off the bottom of your pan. You may need to scratch your pan more frequently as the onions cook.
    1. Continue to cook, scrape and cook, scrape and scrape until the onions are rich brown. Add some balsamic or wine at the end to deglaze and give the onions more flavor.