Caramelizing onions is one of those things that, once you learn how to do, you'll say, " Geez, that was easy," and they also taste amazing. They’re the perfect way to jazz up a frozen veggie burger, give a vegan grilled cheese a real kick of flavor, or add to any pasta dish. Onions are basically the building blocks for darn near everything savory to come out of your kitchen. Make them your friends. Become familiar.
How to Caramelize Onions
- 3 yellow onions, halved and thinly sliced
- 2 tbsp. olive oil
- Cut off the end opposite the root end. And set the onion on this newly made flat surface. Regardless of what you’re cutting, it’s always best to make a flat edge so your veggies aren’t rolling away.
- Okay, now chop in half again, peel and lay down on the broad flat side. From here, it’s a cinch. We keep the root intact to hold the layers together. Make nice clean strokes through the onion, pushing through with the knife rather than down. Always watch where your fingers are. I even keep mine a little tucked under, holding the onion more with my knuckles.
- Heat 2 tablespoons of olive oil in a heavy bottom pan or dutch oven and add the sliced onions.
- Cook over medium heat for 30–40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat.
- Once the onions develop a rich, dark caramel color they’re ready. Too easy! They also keep and reheat amazingly well.