How to: Caramelize Onions

There is no easier way to add flavor to soups, pizzas, sandwiches and salads than a dose of caramelized onions. Follow these easy steps to learn how to caramelize onions.

One of the ways to add rich flavor into a recipe without breaking the calorie is bank is by stirring in or sprinkling on a dollop of caramelized onions. In fact, I always make extras so that I can store them in the fridge to use at a moment’s notice. Stir them into soup (I have a great recipe coming for you tomorrow), tuck them into sandwiches and sprinkle them on pizzas or salads. The flavor never gets old!

Caramelizing onions is one of the easiest things to accomplish in the kitchen, especially if you know just a couple of tips and tricks. I’ve picked up a few of those tricks along the way, which insure that I don’t end of up with a pan full of unidentifiable charred bits. Let’s dive in!

Tip #1: Slice them up

When you slice the onions, don’t go overboard by slicing them too thinly. Somewhere between 1/8 to 1/4-inch slices will work fine. Cut off the non-root end of the onion, then cut the onion in half before peeling. You can either slice the onion into half-circles (place the flat side down on the cutting board for stability) or cut each onion half in half again before slicing.

Tip #2: Low and slow

As tempting as it is to crank up the heat so that you have a pan full of caramelized onions ASAP, your patience will be rewarded. At medium heat, the onions will “sweat”, releasing some of their liquid, which enables them to stay tender and hydrated. The onions take on a mellow flavor, which then turns to sweet the longer that the onions cook.

Tip #3: To sugar or not to sugar

Okay, this may be a bit controversial, but I feel that it’s unnecessary to add any sugar to the onions to aid in the caramelization. The natural sugars in the onions are released as they cook, and then caramelize, turning that gorgeous deep golden brown color. Try cooking without sugar the next time you caramelize onions. You’ll have to trust me on this one.

Tip #4: Scrape it like you just don’t care

As the onions cook, brown bits will start to stick to the bottom of the pan. Each time you add water, take the opportunity to scrape those little bits off of the bottom. They’ll combine with the onions for an extra dose of flavor.

Feel free to stick with the caramelized onions “as is” (olive oil, onions, salt, pepper and water), or add a couple of teaspoons of balsamic vinegar at the end for a welcome touch of acidity.

Tip #5: Don’t skimp!

Use the onions liberally in everything that strikes your fancy. Here are some of my favorites:

Other helpful “how to” tutorials:

Cookin’ Canuck’s How to: Freeze Quinoa

Cookin’ Canuck’s How to: Roast Garlic

A Food Centric’s Life’s How to Steam Salmon

Kalyn’s Kitchen’s How to Make Pot Roast in a Crockpot

Oh My Veggies’ How to Make Perfect Crepes

How to: Caramelize Onions

Calories 42.9/ Total Fat 2.3g / Saturated Fat 0.3g / Cholesterol 0mg / Sodium 74.2mg / Total Carbohydrates 5.5g / Fiber 1.0g / Sugars 2.5g / Protein 0.5g / WW (Old Points) 1 / WW (Points+) 1

Ingredients

Instructions

Heat the olive oil in a large skillet set over medium heat.

Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown.

During the cooking, add water as necessary to stop the onions from burning and drying out. You may need as much as ½ cup. Be sure that all of the water is absorbed before removing from the heat.

Season with salt and pepper. Use right away or store in the refrigerator in an airtight container.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

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