A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Caramelized Onions

Caramelized Onions
Edited to update photos 2/19/18
I couldn’t remember if I had posted about caramelized onions before.  But when I found that I had, I also found that the pictures were awful, and since I took pictures through the process yesterday, I decided I would update this post.  But, because the pictures don’t match all the words—I really had to update the whole thing.  Oh well.

Onions are easy to caramelize and there seems to be all kinds of different ways in which people make them.  Several years back I made a zucchini and caramelized onion quiche and decided that I liked the way they did caramelized onions the best.  Plus, it makes a relatively big batch, great for portioning out and freezing for later.

This recipe called for 12 cups of onions, peeled, and vertically sliced.  These onions were pretty pungent, so there were tears.
 
I melted 1 T butter, 3 T olive oil, and 1/4 tsp kosher salt over medium heat, in a large dutch oven, and then added the onions.

Stirring to coat, then stirring occasionally, cook them over the medium heat for 15 minutes before turning down to medium low.  They don’t look very different after 15 minutes.
The onions are cooked on medium heat for 15 minutes, stirring occasionally.  Here they are at 15 minutes.
 
After turning the heat to medium low, You then cook for about 50 minutes, and then you need to attend to it a bit more, stirring frequently for another 10 minutes or so.  Rely on your taste.  You want it silky smooth, with no real resistance when you bite into a strand.
Note:  This batch of onions let off an incredible amount of liquid.  I went MUCH longer than the 50 minutes.  Sometimes you just have to judge but the pan in front of you.
 
Delicious.
 
I freeze them in 1/4 cup portions.  They are wonderful on sandwiches, pizzas, and yes, that zucchini and caramelized onion quiche.  One of our favorite uses is for a gruyere, roasted mushroom, and caramelized onion grilled sandwich.
ETA: I also recently did a Gouda and caramelized onion stuffed roasted Portobello, which was delicious.
 
Here is a link to the Cooking Light recipe including the caramelized onions.  Caramelized onions


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