How to caramelize onions

Caramelized onions

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!

Mmmm

So good!

Ingredients

8-10 medium yellow onions
2 tbsp unsalted butter
1 tbsp olive oil
sprinkle or two of salt

Instructions

Makes about 3 cups.

1. Over medium heat melt butter and oil. 
2. As soon as it starts to sizzle, add the onions. 
3. Stir frequently.Once the onions begin to brown turn heat to low. Stir frequently. 
4. Onions will slowly caramelize over the next 30-45 minutes. It takes time but it is worth it.

How to make pickled onions

I first tasted pickled onions when they were offered as a condiment at my favorite taco place. They were divine and I set out to make my own. As it turns out, it is super simple to whip a batch. I use balsalmic vinegars but red wine vinegar will also work. And if you don't have chili sauce don't worry about it -the addition of the sauce just add a bit of kick to it. 

Cut onions as thinly as possible.

These will be fine in your fridge for a couple of weeks but I doubt they will last that long!

So many uses:

• tacos
• sandwiches
• salads
• out of the container
• as a condiment with meat

Ingredients
2 medium to large red onions
1 cup white sugar
3/4 cup white basalmic vinegar
1/4 cup red basalmic vinegar
1 tsp sriracha sauce or other hot sauce
1/4 tsp salt
1/2 fresh ground pepper

What to do

• Cut onions in half and slice as thinly as possible.
• Over medium heat, stir vinegars, sugar, hot sauce, salt, and pepper until sugar is dissolved.
• Bring to a simmer and add onions.
• Bring back to simmer and immediately remove from heat.
• Cool.
• Place in container and refrigerate overnight.

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