Caramelized Onions

Caramelized onions add flavor and texture to soups, sauces, pizzas, and stews.

Here’s my tip: brown the onions for about an hour. This will bring out the delicious flavor. I like to brown the onions on a low temperature for at least an hour when preparing them for my French Onion Soup or my Shallots and Onion . It really elevates the flavor! Or top off your pizza, make your own onion dip or add to meat for a flavorful meatloaf

Top off or stir caramelized onions into your favorite recipes and you will increase flavor and texture! 

The process of caramelizing onions is created by slowly cooking them in a little olive oil or butter until they are richly browned.

Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over a long period of time, the natural sugars in the onions caramelize.

What are your favorite dishes to make that use caramelized onions? They are great on a burger! My favorite…

All you need to do is get a bunch of onions (yellow or white), a few tablespoons of olive oil or butter and about 1 teaspoon of sea salt.

Next you just peel the onions then slice in half. Lay the flat part of the onion on your work board and thinly slice.

Add the olive oil to your pan (as cast iron works best) over a medium-low heat then add in your onions and season with salt. Let cook and stir only occasionally with a wooden spoon.  Cook for 45 minutes to 1 hour.  You may want to reduce the temperature to low at 20 minutes so you don’t burn and just caramelize.

I like to drizzle just a little good quality balsamic vinegar to the pan and stir before serving them. 

They will stay fresh in a sealed container refrigerated. For breakfast add to your potato hash or omelet with onions and mushrooms!  Enjoy