May 26, 2010 by Flora Dawn
Sweet, flavorful, and beautifully browned, how could you not like caramelized onions?
Seriously. Well, unless you hate onions. Even my kids love caramelized onions.
The caramelizing process really brings out the sweetness of the onion. You can use any type of onion, but be aware that some varieties might brown faster than others.
We like caramelized onions on our pizza and focaccia, but we LOVE to caramelize onions in some bacon fat (I know, I know….how unhealthy) and use them as a topping for bacon cheeseburgers. Talk about seriously good burgers.
You could also use them for sandwiches, omelets, or to garnish soups or salads.
You need about 2 tablespoons fat per onion; this could be all oil or bacon drippings or a combination of butter and oil (You won’t want to use all butter or it might burn).
- 1 TB olive oil
- 1 TB butter
- 1 medium onion
- Peel onion and cut off ends. Cut in half and then slice very thinly, you should end up with crescent shaped pieces. (If this part isn’t perfect, no problem, they’ll still taste great)
- Heat a skillet (I use a cast iron skillet) over medium high heat and add oil and butter. Add sliced onions and stir to coat. Turn down heat to low and stir occasionally.
- The onions will brown and might stick to the pan a little, this is okay. If you feel they are sticking a lot add a tablespoon or so of water to the pan and loosen the onions with a wooden spoon. Continue to cook until onions are desired soft and well-browned, about 15-20 minutes.