Caramelized Onions
It’s in the name, “caramelized” - these onions are essentially the world of vegetable’s version of candy. Also, if the vegetable world was a real place, I would like to vacation there for a week - It sounds nice. Anyways, it’s not a sexy thing to say, but making properly caramelized onions takes time. This is NOT a “15 minute weeknight meal” type vibe. If one rushes the process and blasts the onions over high heat, they’ll end up with charred onions, not caramelized ones. Now charred onions are good and fine, but if you’re going for dark chocolate brown, ooey-gooey, subtly sweet AND savory caramelized onions, then you must trust the process and slow it down.
I did my best in the video to show you what the onions look like after being cooked on a low temperature at the 15, 30 and 45 minute time marks. As you’ll notice, the onions go from blond to deep “mole” brown over the course of roughly 45 minutes. Maybe that sounds like a time commitment you aren’t willing to make for onions, but once you’ve tasted real caramelized onions, you won’t think twice about it. Now go! Mush! Make onions, Champion! 🤘🏼 Adam
Caramelized Onions
Ingredients
Instructions
- Melt the butter into a cast-iron pan over medium low heat. Once melted, add the onions and a generous pinch of salt. Slowly cook the onions, stirring every few minutes until the onions are deeply browned, about 40-45 minutes.
Adam's Notes
- It seems like a lot of butter, but the fat is necessary for the recipe and helps break down and spread flavor in the pot. The salt is important too. Salt helps to pull moisture from the onions, concentrating the flavor AND speeding up the evaporation process. Not to mention, nothing tastes good without salt. We’re working with a lot of onions here, don’t be scared to season.
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