How many times have we seen in a recipe “caramelized onions” and have wondered what technique gives the best outcome?
We have prepared some tips and steps so that caramelizing onions becomes second nature and so that our recipes have even more flavor and home-cooks, even more knowledge!
Let’s see what simple steps we need to follow for caramelizing onions and then incorporate them on delicious recipes!
If we slice our onions into too thin a slice, we risk having them stick to our pan. It is preferable to slice them into fairly thick slices, so that they do not dry out.
We use butter for the caramelizing of onions, but in modesty: butter has a tendency to “burn.” In order to caramelize onions properly, meaning they are soft and not fried, we mix butter with olive oil, which is not as easily burnt. We can also only use olive oil if we’d prefer.
If we place many onions in our frying pan, they will begin to fume, which will slow the caramelizing process. A 30cm diameter pan can fit 2 large onions.
Proper onion caramelization lasts approximately one hour (45+ minutes.) It is necessary for the heat to remain low for the entire time so that the onions can exude all of their aroma. It is best for onions to be added after the pan has been heated and not during the heating process.
The onions that have stuck to the bottom of the pan are also very tasty! Depending on the dish we are preparing, we can “unstick” the onions using wine, beer or Regular or Balsamic Vinegar Top, or stock.
Our onions are properly caramelized when they have a dark brown color, not light brown or “blonde.” Soft, delicious, ready for our recipe!
Caramelized onions are stored in the refrigerator in an air-tight utensil.
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