Caramelizing onions is one of those things that once you learn how to do you’re like geez that was easy and these taste amazing. They’re the perfect way to jazz up (yeah I said jazz) a frozen veggie burger, give a vegan grilled cheese a real kick of flavor, or add to any pasta dish. Next week I’ll share with you quite possibly the best taco recipe in the history of tacos, the crowning glory being the caramelized onions.
Onions are basically the building blocks for darn near everything savory to come out of your kitchen. Make them your friends. Become familiar. Caramelizing is the easy part, so I though we would start with a primer on the proper (in my opinion) way to slice an onion.
- Cut off the end opposite the root end. And set the onion on this newly made flat surface. Regardless of what you’re cutting, it’s always best to make a flat edge so your veggies aren’t rolling away.
- Okay, now chop in half again, peel and lay down on the broad flat side. From here it’s a cinch. We keep the root in tact to hold the layers together. Make nice clean strokes through the onion, pushing through with the knife rather than down. Always watch where your fingers are. I even keep mine a little tucked under, holding the onion more with my knuckles.
Makes about ½ cup onions
Forty minutes to prepare
- 3 yellow onions, halved and thinly sliced
- 2 tbsp. olive oil
- Heat 2 tablespoons of olive oil in a heavy bottom pan or dutch oven and add the sliced onions.
- Cook over medium heat for 30–40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat.
- Once the onions develop a rich, dark carmel color they’re ready. Too easy! They also keep and reheat amazingly well.