Now it is time to add some sort of oil to your skillet and actually start cooking your onions.
As far as which oil, that’s left to you…but some choices include olive oil, butter
You want to coat the bottom of the pan. Use 1tsp per onion. If you use too much oil, the onions will fry instead of caramelizing.
And now it’s time to actually start cooking…
You should have the following ingredients…
- Onions—how ever many onions you want to cook—one large onion will make about makes about a 1/2C caramelized onions.
- Fat—such as olive oil or butter
- Salt—this will season the onions and help pull out some of the moisture.
Once you’ve gathered these ingredients, you need to…Add half of the onions that you are going to cook, instead of dumping all of them at once so that the pan will not be too hard.
Season the onions with salt.
Stir the onions gently
How long you cook your onions will be based on how dark you want them to be, what you are going to use them for, and how many onions you are cooking.
As the onions cook, check them every five to ten minutes. As you do this, stir the onions and scrape up any fond that forms on the bottom of the skillet. Adjust the heat if you’re afraid that they’re going to burn.
If the onions start sticking to the bottom of the pan, add a tablespoon of liquid—such as red wine vinegar, balsamic vinegar, or wine. This will not only deglaze your pan, but will also add more flavor.
Taste an onion once they start looking the color that you want them to be. If they do not taste as caramelized as you would like, continue cooking.
Now deglaze your skillet…Now that your onions have finished cooking, pour 1/4C liquid—such as wine, broth, balsamic vinegar, or water. As the liquid bubbles, scrape up the fond and stir it into the onions.
Now pour this sauce over your caramelized onions.
- Caramelized onions can either be stored in the fridge for about a week or frozen for about three months.
- Let the onions cool in the pan before transferring them to a storage container.
Making Caramelized Onions in the Slow Cooker…You could also caramelize your onions in a slow cooker. Thank goodness…because I think that a slow cooker is the greatest invention since sliced bread.
Once you have finished slicing and dicing your onions, add the onions to your slow cooker along with 2Tbsp olive oil. Stir to coat the onions evenly with the oil. Now add 1/2 tsp salt. Cook the onions for ten hours on low, stirring occasionally to help them cook even more evenly.