The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Basic Caramelized Sweet Onions
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Caramelized onions have a variety of uses and are so easy to make, they only require a little patience. Cooking them over lower heat cooks them slowly and brings out the natural sweetness. You can use yellow onions but they won't be quite as sweet as onions like Vidalias or Walla Walla. Hint: look for sweet onions that are short and stout. They will be sweeter than the more round shaped ones.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 pounds sweet onions, peeled
1 tablespoon grapeseed oil
1 tablespoon butter
salt, to taste
directions
Cut the onions in half then slice each half into thin slices. A mandoline works well for this.
Combine the oil and butter in a skillet over medium-low heat. Add the onions, sprinkle with salt, and cook, stirring occasionally, for 20-30 minutes or until the onions are browned and caramelized.
Serve the onions warm (or use in another recipe).
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recipe tips
Use a heavy-bottomed skillet to provide even heat distribution while cooking the onions.
Slice your onions uniformly for consistent cooking; a mandoline is a great tool for this.
Add a pinch of sugar to enhance caramelization if using less sweet varieties of onions.
Stir the onions occasionally but not too frequently; allowing them to sit helps develop a deeper color.
If the pan becomes too dry, add a splash of water or stock to help release the fond (browned bits) from the bottom of the pan.
Caramelized onions are versatile; use them in soups, salads, pizzas, sandwiches, or as a topping for meats.
If you want a smoky flavor, add a teaspoon of smoked paprika during the last few minutes of cooking.
common recipe questions
Why use sweet onions instead of regular onions?
Sweet onions, such as Vidalia or Walla Walla, have a higher sugar content and reduced sulfur compounds, resulting in a sweeter, milder flavor compared to regular yellow or white onions.
Can I use other types of oil besides grapeseed oil?
You can use other oils with high smoke points, like canola oil or vegetable oil, but be aware that the flavor of the oil can impact the final taste of the caramelized onions.
What is the purpose of adding butter to the oil?
Adding butter provides flavor and richness to the onions while also helping with the browning process, as the milk solids in the butter contribute to the color and taste.
Do I have to cut the onions a specific way?
While it's common to slice onions thinly for even cooking, you can also chop or dice them as desired; however, they should be uniformly sized for consistent caramelization.
Can I caramelize onions in advance?
Yes, caramelized onions can be made ahead of time and stored in the fridge for up to a week. Just reheat them gently before using.
Is it possible to overcook caramelized onions?
Yes, if cooked too long or at too high a heat, onions can burn, resulting in a bitter taste instead of the desired sweetness.
Can I freeze caramelized onions?
Yes, caramelized onions freeze well. Allow them to cool completely and then store them in airtight containers or freezer bags for up to 3 months.
What should I do if my onions aren't browning?
Make sure you are cooking on low to medium-low heat, as cooking them too quickly will prevent the sugars from developing properly. Stir occasionally.
Can I add other ingredients while caramelizing onions?
You can add herbs, spices, or a splash of balsamic vinegar or wine for additional flavor but it's best to add additional ingredients after the onions have started to caramelize.
How do I know when my onions are fully caramelized?
They should be a deep golden brown color, soft and sweet to taste. The total cooking time can vary based on the type of onion and heat used.
tools needed
Skillet: A heavy-bottomed skillet for cooking the onions slowly over medium-low heat.
Mandoline (optional): For slicing the onions uniformly into thin slices, which helps achieve consistent caramelization. If a mandoline is not available, a sharp knife can be used for slicing.
Measuring Spoon: For measuring the grapeseed oil.
Cutting Board: A sturdy cutting surface for halving and slicing the onions.
Sharp Knife: For cutting the onions in half and slicing them into thin pieces if not using a mandoline.
Spatula or Wooden Spoon: To stir the onions occasionally while they cook.
what goes with it?
Grilled Cheese Sandwich: Spread the caramelized onions inside a gooey grilled cheese for a melty bite.
Burgers: Top your favorite burger with caramelized onions for a sweet contrast to the savory flavors of the meat.
Pasta: Toss caramelized onions into a simple pasta dish with olive oil and garlic for an easy savory meal.
Savory Galette: Mix the onions into a savory galette with cheese, herbs, and perhaps some greens. The flaky crust and sweet onions create an elegant yet rustic dish.
Pizza: Use caramelized onions as a topping on pizzas or flatbreads, paired with cheese and maybe some arugula. The sweetness of the onions helps balance out the salty elements.
Bruschetta: Spread some goat cheese on toasted bread and top it with caramelized onions for a tasty appetizer.
Cheese Boards: Incorporate caramelized onions as a sweet component on a cheese platter to pair with cheeses, crackers, and charcuterie. They offer a delicious accompaniment to sharper cheeses, balancing their tanginess with sweetness.
Risotto: Add caramelized onions to a creamy risotto for an irresistible kick. The richness and depth of the onions complement the creamy texture of the risotto perfectly.
Omelets: Fold caramelized onions into an omelet with cheese for a breakfast treat. The onions add complex flavors that pair wonderfully with eggs.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 22, 2016
I used olive oil instead of grapeseed only because I didn't want to buy grapeseed just for this recipe. I chopped the onions instead of slicing because I was adding them to another recipe. I made a lot though so I set some aside to serve on top of some grilled steak. Directions were easy to follow. The onions were very good.