30 minutes
A fast and efficient method to caramelize onions, perfect for adding rich and sweet flavors to a variety of dishes.
1. Boil Onions
Place onions, 3/4 cup of water, vegetable oil, and salt into a 12-inch nonstick skillet. Bring the mixture to a boil over high heat. Cook until the water has evaporated and the onions start to sizzle, about 10 minutes.
2. Caramelize Onions
Once the water has evaporated, uncover the skillet and reduce the heat to medium-high. Press the onions down against the skillet using a rubber spatula, then stir them. Repeat this pressing and stirring process every 30 seconds for about 15 to 20 minutes until the onions are softened, well browned, and slightly sticky.
3. Add Baking Soda Solution
In a small bowl, combine the baking soda with the remaining 1 tablespoon of water. Stir this solution into the onions and cook for about a minute until the solution has evaporated.
Classic soup using caramelized onions as a base, with broth and wine, topped with toasted bread and melted cheese.
Top pizza with caramelized onions, goat cheese, figs, arugula, and balsamic reduction.
Enhance a grilled cheese sandwich with onions and balsamic vinegar.
Combine onions with pasta, fresh herbs, cheese, and a choice of protein.
Fill a pre-baked tart shell or quiche with caramelized onions, eggs, cream, and cheese, then bake.
Good caramelized onions can take 30 minutes or more. Don't rush the process by turning up the heat; this will likely result in burning.
Start with medium-high heat and then adjust the heat down as they begin to brown to prevent burning. True caramelization is a slow process.
Yellow onions are a good all-purpose choice for caramelizing due to their balance of astringency and sweet flavor. Sweet varieties like Vidalia or Walla Walla are also excellent, as they have a higher sugar content that will caramelize beautifully.
Deglaze the pan with a little water, broth, wine, or vinegar to lift the fond into the onions for an even deeper flavor.
Slice your onions uniformly to ensure even cooking, ideally between 1/8 to 1/4 inch thickness, for consistent caramelization.
Comments (0)