How to Caramelize Onions.
If you hear an onion ring, answer it. – Annonymous
I know, I know…no one coming for a how-to wants a story. But…
A few years back, I was working for a meal assembly business as the food manager.
One time our provider for carmelized onions was out of stock.
Now, if you aren’t familiar with meal assembly shops, you need all the ingredients as the entire month depends on whatever recipes we are using that time.
Also, if you haven’t noticed, caramelized onions aren’t sold in most stores.
What’s a person to do?
The owner asked if I would make them since I also moonlighted as a cooking instructor.
Sure, I agreed.
Well, I guess I didn’t think the whole thing through cause Costco size bags of onions are excessively large.
Well, let me say this: Over the course of that month, my house smelled like onions day in and day out.
My kids talked about it for a while. 😂
Now, here is your how to carmelize onions info…
- Sugar, if desired
- Cut onions in half and then slice onions (half rings if you will).
- In a large skillet, add a tbsp of your choice of oil, on medium heat
- Add your onion in a large pile
- As onions release their moisture they will reduce. Stir frequently. Once they start to brown add a bit of water, a little bit of sugar, and a pinch of salt. Scrap up the bottom of the pan. That’s your deliciousness.
- Anytime the pans dry add a little water to it just to keep the onions from sticking to the pan and drying out.
- Continue to stir and cook the onions until they are soft and caramel in color.
- Depending on how many you have, this is about a 30-minute process or so, so take your time.
*If you are using a sweet onion, no sugar is needed.
SALVAGE TIP – Yes, you can freeze these.
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LEFTOVERPALOOZA. I definitely had that a couple weeks ago. I needed to read this post that day. *sigh*
Well, I’ll keep it in mind for next time. 🙂
Deborah Sommerlot says
Karen, Oh no! I wish this would have been up for you. Well at least next time they will be put to work. 🙂
Marlynn @UrbanBlissLife says
No waste! Love it. Caramelized onions is a great idea. I’d chop up tomatoes for bruschetta as well. So many options!
Deborah Sommerlot says
Marlynn, bruschetta is one of our favorites. Nice add!!!!!