on May 23, 2014, Updated Jun 01, 2023 10 Comments I absolutely adore caramelized onions. They are simply delicious right by themselves, but when you pile them on top of a burger, pasta, steak or even on top of a pizza, they just amp up the flavor of that dish! They do take a bit of time to get just right and aren’t pleased when you try to rush them. I love recipes that take something as basic and already delicious as an onion and then just makes it even better for other uses. You can use any type of onion you prefer, I generally like to use a sweet onion like a Vidalia onion when they are in season or a sweet Spanish onion. I slice my onions into large rings and then separate them into my skillet over low-medium heat with a bit of butter or olive oil. The heat is important. You want it warm enough to heat your skillet and slowly cook your onions, but definitely low enough so as not to overcook them quickly. Low and slow is the key here. I use my cast iron skillet primarily as I think it is a wonderful conductor of heat. It provides even, consistent heating throughout the pan. If you don’t have a skillet, a really good saute pan works fine as well. While you’ll want to watch them to make sure they aren’t cooking too quickly, for the most part, you’ll leave them to work their own magic in the skillet, only stirring them occasionally. You can remove them from the heat when they’ve reached the point you prefer them. My husband likes them removed earlier than I do, at about 30 – 40 minutes. I prefer them to have a deep, rich caramelization and let them cook more like 45-50 minutes. You’ll find the timing that works best for you and your family. Just remember that they’ll reduce down the longer they are cooked and increase the amount of onions you are caramelizing so that you have plenty for serving. Here’s my caramelized onions recipe. I think you’ll love piling them on top of so many dishes or eating them right by themselves! Enjoy!Robyn xo
