What you need:
Onions: White, Yellow or Red
Fat: Olive Oil and/or Butter
Salt: Preferably, Pink Himalayan or Sea Salt; Kosher or other
Liquid: Optional; Vinegar, Stock, Water, Wine
Skillet: Recommend, Stainless Steel or Cast Iron
Other Equipment: Stiff Spatula
Time: As long as it takes – Low & Slow
Ingredients:
• 2-4 Onions
• 2-3 Tbs Fat
• Pinch of Salt
Instructions
1. Slice (or Dice) the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. (Alternatively, you can dice the onions.)
2. Melt the fat: Place your skillet over medium heat and melt the fat.
3. Add the onions: Add all the onions to the pan and stir them gently to coat with fat, add salt to your onions.
4. Caramelize the onions: Check the onions every 5 to 10 minutes. Stir the onions and scrape up any bits of onion (or fond) that forms on the bottom of the skillet. If your onions are browning to quickly they are burning, turn down your heat. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age:
STAGES of Caramelization:
• Approx. 10 Minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan.
• Approx. 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
• Approx. 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions.
• Approx. 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one; if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.
• Approx. 50 Minutes and Beyond: Continued cooking will result in darker, richer, even more caramelized onions. Continue checking the onions every 5 to 10 minutes until theyreach your desired level of caramelization. The fond may start to build up on the bottom of the pan, let it be unless it looks like it's starting to burn (in which case, deglaze the pan with a little water).
5. OPTONAL: Deglaze the pan and salt the onions (as needed): When your onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, sherry vinegar or water. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond.
6. Cool and store the onions: If you're not using the onions immediately, let them cool in the pan, then transfer them to a storage container.
Storage:
Refrigerator: Up to a week
Freezer: Freeze in ice cube trays and then store in a plastic bag for up to 3 months.
Suggestions on how to use caramelized onions:
• Add to any type of Dish
• Serve with Cheese and Crackers
• Make into a dip
• Baked potatoes, along with a dollop of sour cream
• Cooked pasta, along with some crumbled blue cheese, arugula, or spinach
• Couscous
• Grilled-cheese sandwiches
• Mashed potatoes
• Omelets and frittatas
• Pan sauces for chicken cutlets or pork chops
• Pizza, with grated mozzarella or crumbled goat cheese
• Quesadillas
• Risotto
• Sautéed greens
• Sautéed mushrooms, plus a pinch of fresh thyme
• Savory tarts (using puff pastry as a crust)
• Spinach salad
• Steaks, burgers, pork chops, and sausages
• Stews and soups, like lentil or French onion
• Vinaigrette