Caramelized Onions

Caramelized Onions

“Hard to beat caramelized onions on a moose steak!”

I love onions… I love ‘em cooked, I love ‘em raw, I love ‘em pickled, but most of all I love those damn things caramelized.

I know a few people (weird people) who say they don’t like onions. I’ll bet my favourite frying pan that if these weird people tried caramelized onions, they’d change their tune. And, fast!

Onions become very sweet and mild when they caramelize. They get very soft and eeewwyy and geewwyy. (Spell check, anyone?) It takes a while though, to caramelize onions, but it’s always well worth it.

Slice or quarter the onions, toss them into a pan at medium low heat… add a splash or two of olive oil, a pinch of salt and a sprinkle of sugar. Now, let time do its job. It may take an hour or even longer for the onions to turn golden brown and sweeten up. Stir them from time to time and don’t let them get crisp. You might need to turn the heat down after a bit… this is a slow process. You could also add a splash of soy sauce too and that will aid in browning and add some saltiness.

Caramelized onions are so good with a steak, a pork chop, some fish… or even on a pizza.

Do it…

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