Now we’ve covered all the different steps involved in our first cooking method—sauteeing.
But before we move on to our next cooking method and slowly re-begin our crawl through the raw foods pyramid, I’d like to review the method…by telling you how to caramelize onions…
Caramelizing an onion brings out the natural rich and savory sweetness of the onion and calms down some of its undeniable intensity, sharp spiciness notes, and tear-inducing gases.
By cooking the onions for an extended period of time, the natural sugars in the onions “caramelize” and you end with an intensely and wonderful flavor.
So what can you do with these “caramelized” onions?
This is a cooking “staple” that adds a depth of flavor to just about anything, such as…
- French onion soup
- grilled cheese sandwiches
- pasta and pasta sauces
Ingredients…Obvously if you are going to caramelize onions, you will need onions…
But there are so many different kinds of onions…which onions should you choose?
Actually we will be talking about onions in the near future as we start moving through the Food Pyramid again.
For now, let’s just use yellow onions. Yellow onions tend to caramelize the most readily and be the most versatile to add to the various dishes that you use them in.
How many onions?
This is totally up to you and how many caramelized onions you think you might need before having to make more… I usually caramelize two to three at a time.
The onions will cook down quite a lot.
Slicing and Dicing…When you are slicing and dicing your onions, you want your cuts to be clean and consistent.
First cut the stem and root ends off of each of the onions.
Next remove the skins and cut the onions in half.
Now cut the onions into thin slices. The onions will naturally separate half-rings. Take time to make sure that your slices are even. If not, some of the onions will be undercooked and some of the other will be burned.
You could also dice the onions, but I think onions “rings” are so much more attractive.
Actually before you start slicing and dicing your onions, you should start heating your pan over medium-low heat. be careful not to turn your heat too high…if you do, the onions will burn.