Caramelized onions are one of my favorite condiments/side dishes! They go with almost everything - pulled pork, baked beans, grilled cheese, chilli, and are amazing by themselves or on a piece of toast. I LOVE them.
But let's face it - they are a lot of work. Cutting those tear inducing veggies into thins slices is no easy task. And as they caramelize those suckers shrink so you need many onions! A few weeks ago I bought a hand-held mandoline and I have to say it makes slicing much easier (just try not to cut off a finger). Whenever I make these morsels of delightfulness I make a BIG batch and freeze them in smaller portions. I know some people think the flavour and texture of the onions is negatively effected by freezing but either they have waaay better taste buds than I do or they are full of poppycock.
Just remember to have patience. I don't add balsamic vinegar or sugar to these beauties - I just go slow and let nature take its course. I do use a cast iron pan most of the time because it produces a better colour and seems to take a little less time. Finally, I prefer using yellow onions not walla walla or sweet onions - I think the yellow variety ends up with the best flavour.
|Mandoline makes slicing easier and less teary!|
Ingredients8-10 medium yellow onions
2 tbsp unsalted butter
1 tbsp olive oil
sprinkle or two of salt
InstructionsMakes about 3 cups.
- Over medium heat melt butter and oil.
- As soon as it starts to sizzle, add the onions.
- Stir frequently.Once the onions begin to brown turn heat to low. Stir frequently.
- Onions will slowly caramelize over the next 30-45 minutes. It takes time but it is worth it.