Caramelized Onions

I feel as if caramelized onions are universally loved. Or maybe I just love them so much and that’s why I feel this way? Regardless, they’re delish.

You can also do a whole heck of a lot with them. They’re so sweet that they pair well with anything salty. Try a caramelized onion and blue cheese pizza, tart, or crostini. Toss over pasta with some salty meat like pancetta or prosciutto. They keep for a while in the fridge, at least a week or two.

I worked here with big vidalia onions, but you could absolutely use regular white or yellow/sweet onions. This is about two pounds worth of onion.

Slice them in half vertically (from the stem to the root), then turn the the onion cut side down and slice into half moons. Because of the way the onion grows, it will fall away in half moon slices.

In a dutch oven or large saute pan (or a large pot, depending on how many onions you do), melt equal parts butter and olive oil over medium low heat. For those three onions, I used 2 tbsp. butter and 2 tbsp. olive oil.

Add about 1/2 tsp- 1 tsp. dried thyme (or 1 tbsp. chopped fresh thyme, if you have it).

Make sure the onions are broken up and tossed with the fat in the pan. Heat should be medium low.

Place the lid on the cook for 10 minutes, undisturbed, to sweat out the onions.

Don’t they look sweat-ed and defeated? Basically we just softened/steamed out some of the moisture so now we can get down to the caramelizing.

Keep the lid off and the heat over medium low. Feel free to do laundry, watch TV, vacuum, what have you, because this is the annoying part. It could take up to 45 minutes. Just remember to give them a stir every 5-10 minutes.

I find that low heat works best to get a nice even brown. If 1 is lowest and 10 is highest, I would keep it at a 2-3.

Soon it starts to look like this. It’s not done though, keep going.

Getting there…

Here. Barely a white onion in the bunch… everything golden. Time to season!

I did a nice splash of the white wine vinegar (maybe 2-3 tbsp.) and a hefty sprinkle of sea salt and pepper (maybe another 1 tsp. salt, 1/2 tsp. pepper).

Cook for another few minutes, using the new liquid to scrape up the bottom of the pan. When the pan is clean and you like the consistency, you’re done!

Looks like a bowl of worms. Yum. Now this is a regular cereal bowl, so you see you will need at least a full 2 lbs. of onion to make a substantial enough amount.

Cover this, put it in the fridge, and you’re good to go! Remember.. they’re sweet so they pair best with SALTY. Try pizza, pasta, crostini, tarts, etc. You could even mix with sour cream and fresh thyme for a crazy good dip.

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