It’s a new year and it’s a new round of How To Tuesdays! To tell you the truth, these are my favorite posts to write. How-To Tuesdays are basic tips, tricks and step by step photos of all of those little cooking things that make every day food extraordinary. If you’re new to the series, be sure to check them all out in my Recipe Index under How-To! To start off 2014 and this inagural How-To, I thought I would show you how I caramelize an onion. It’s one of my favorite things to do in the kitchen because caramelized onions have a wonderful sweet and buttery flavor. You can’t name a sandwich or burger that isn’t made better with caramelized onion!
And it’s not just burgers and sandwiches that are made better by caramelized onion – but other things too! I love adding them to my frittatas! Try this Asparagus and Caramelized Balsamic Onion Frittata.
But if you’re a caramelized onion traditionalist and love it on a sandwich, this Roast Turkey and Vegetable Panini is perfect.True story, I keep a container of pre-made caramelized onions in my fridge for when the craving calls.
Step 1 :: Lop off the ends of your onion. You can caramelize any type of onion. I used a yellow onion here. Walla Walla Sweets are my favorite. But don’t be afraid to caramelize a red onion!
Step 2 :: Set the onion on one of its cut ends and cut the onion in half.
Step 3 :: Peel the skin off the halves of the onion and throw away.
Step 4 :: Lay the onion flat side down and thinly slice in even slices. Even slices mean even caramelizing. I cut my slices about 1/8th inch. Step 4 :: Add butter. Over medium heat, melt 2-3 Tablespoons of butter. Some people might use non-stick spray or olive oil, but I think butter browns so much better. And it tastes better. I motion for more butter in 2014. Once the butter is melted and sizzling, add in your onion. If your’e caramelizing one large onion, caramelize in two batches. Crowding the pan with too many onions steams the onion and won’t allow them to brown as well.
Step 5 :: As the onions start to brown and bits of brown end up on the bottom of your pan, stir the onions and let them rest. Constant stirring won’t allow them to brown, so don’t be afraid to let them sit and cook for a few minutes in between stirs. I know, it’s nerve wracking.
Step 6 :: When onions are soft, and all are golden brown and translucent you’re done!
That’s all it is – easy peasy!
If you’re feeling like a rebel, try new onions, I also love caramelized red onions and adding a little balsamic vinegar near the end to create a gorgeous glaze over the top. It’s heavenly!
I hope caramelized onions dance in your dreams and you make some soon!
Do you like these How-To Tuesdays? Let me know any how-to’s you’d like to learn this year and I’ll add them to the list!
Try these other How-To’s::