Caramelized onions are a marvelous condiment to have on-hand. They're an awesome topper for a hamburger, steak or cheesesteak, they're wonderful on pizza, and, oh-my-sigh, I love them in a cheese omelette for breakfast. That said, it does take a bit of time and patience (not energy) to properly caramelize onions, about 40 minutes, but, on average, that's how long it takes onions to properly caramelize on the stovetop, and, after all, one can't serve French onion anything without properly caramelized onions -- quite frankly, they're the star of any French onion show. The words I use to describe the task of caramelizing onions on the stovetop: a super-easy babysitting job.
Caramelizing onions = a super-easy babysitting job.
For the caramelized onions:
1 pound (after peeling) 1/8"-1/4"-thick-sliced half-moon-shaped sweet onion
2 tablespoons salted butter
2 tablespoons olive oil
1 teaspoon granulated sugar
1/2 teaspoon sea salt
2-4 tablespoons sweet white wine or sherry, for deglazing pan (water may be substituted)
~Step 1. Peel and slice onions. Over low heat, in a 12" skillet, melt butter into olive oil. Add onions to skillet. Season with sugar and salt. Using a slotted spoon or spatula, stir until the onions are coated in oil/butter.
~Step 2. Increase heat to medium-high. Continue to slowly cook, stirring occasionally. After 10 minutes, onions will have lost a lot of volume and will be limp and steamed through. There won't be any browning just yet. Continue to cook, stirring occasionally, another 10 minutes. It's now that you are going to start to see what I refer to as light browning. Continue to cook, stirring more frequently, another 10 minutes. Now the onions are nicely-browned and truly beginning to caramelize. Keep going.
Note: From this point on, do not leave the stove. The onions will require almost constant stirring, and, they can and will go from browned to burned quickly. My onions cooked for another 5 minutes today, with me stirring constantly, before I added the wine and quickly (30-45 seconds) deglazed the pan, or, for a total of 35 minutes. Deglazing the pan is an important step that takes caramelized onions from ordinary to extraordinary, so, don't skip it. Transfer the caramelized onions to a paper-towel-lined plate and set aside.
You'll love 'em on my Pan-Seared French-Onion Burgers:
You'll love 'em in my breakfast, lunch or dinner Caramelized Onion, Gruyère & Dijonaisse Omelette too:
Would You Like Caramelized Onions on the Burger?: Recipe yields 1 cup caramelized onions.
Special Equipment List: cutting board; chef's knife; 12" nonstick skillet; large slotted spoon or spatula; paper towels
Cook's Note: As far as mayonnaise-based condiments go, this is the condiment that makes everything taste fancy schmancy in a French kinda way, and, it complements caramelized onions perfectly. It is sooooo good on sooooo many things. To name a few: French fries, steamed or grilled vegetables, an ordinary ham or turkey sandwich, and, of course, a mouth-watering cheeseburger. There's more. It's great used as a dressing for potato salad. Make a big batch or a small batch, whatever you need, it's only going to take five minutes. Try my ~ Dijonnaise -- Mayonnaise, Dijon Mustard and Spices ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)
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