Tuesday, 13 May 2014

Caramelized Onions

Caramelizing onions brings out their amazing natural flavor. The process is very simple and they are fantastic on sandwiches, burgers, pizzas, over pastas, in soup, on meat, fish and egg dishes. Best to be used to adorn appetizers platters as well. Many a times, they simply becomes an important part of a dish that just gives that oomph! feeling.

You can caramelize any types of onions. Some just caramelize more quickly than others.

Here's how to do it...

Caramelized Onions
Recipe adapted from Allrecipes.com

1 medium onion
3 tbsp cooking oil or butter
a pinch of salt
a pinch of black pepper (Optional)
a pinch of sugar (Optional)


Slice the top off of your onion. Cut into half and peel it.

Slice the onion into half-rings. The thickness of the slices is not important although the thinner slices will cook faster. If you prefer something rustic look and feel, make the slices very thick.

Heat a large saucepan or frying pan with the oil or butter until medium-high temperature. Note that butter burns more easily so make sure the pan doesn't get too hot.

Add the onions to the pan and stir until the onions are coated with the oil.

Add a pinch of salt to season the onions and at the same time speeds up the caramelizing process. If you like, add the pepper and sugar at this point as well.

Continue stirring. The onions' color will start to turn darker after a minute or so and may begun to stick a little to the bottom of the pan.

If the onions are sticking to the bottom too much, add a very small amount of water, broth or wine to deglaze it.

Continue until the onions reached the color, flavor and texture you desire.