Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Tuesday, January 11, 2011
i love these things! they are so freaking easy to make and i could eat my weight in them. now, let me tell you, that would be a lot onions my friend. i made this batch for a specific recipe, but it just reminded how much i do adore them and how versatile they are. you need a little patience to make them, but they are well worth the effort. caramelized onions are divine on burgers, pizzas, soups, a hunk of bread, so many things. you just make a batch and keep them in the fridge, covered.
here is what ya do: beth's caramelized onions
heat a pan over medium with a couple of tablespoons of butter and a tablespoon of oil. it can be olive, canola, vegetable, your favorite. now evenly slice four medium to large onions, no more than four. you don't want to crowd the pan with too many onions or they will not caramelize properly. now sprinkle a tablespoon of dark brown sugar all over your sliced onions. here is where the patience comes, stir often over the next thirty minutes or so, making sure your heat is not too high and you are not burning them. they should become brown, but not black! turn the heat down. you might also have to go a bit longer than thirty minutes, but you can not rush those babies. once you feel they are done, sprinkle with some chunky salt and freshly ground pepper. cool or eat warm right from the pan! yum. enjoy.