Making Caramelized Onion is a good way to add some flavor and slight sweetness to a dish. The recipe today is easy, however, it does require a bit of patience. Caramelized Onions can be used on top of burgers, in salads, pasta dishes, and even put on top of pizza. There are truly so many different ways to use them!
If you’ve never made caramelized onions before, then you might think it is a complicated process. However, it is not. It does require plenty of patience, attention, and care. You’ll want to make sure your stove burner isn’t turned up too high. If it’s too high, the butter, oil, and onions will burn and cause you to start all over. The cooking process for this recipe takes about 50 minutes to achieve true caramelization. So, make sure you give yourself enough time to make this recipe!
This recipe only calls for three ingredients: butter, oil, and onions. That’s it! You can use a little pinch of salt if your heart desires. I tend to not use any salt when I make Caramelized Onions. You can use your favorite onion type. I like to use either red onions or sweet onions. You can also serve this over steak, poultry, or fish.
Caramelized Onions
Course: SidesDifficulty: Easy2
servings15
minutes50
minutesIngredients
3 tablespoons 3 butter
1 teaspoon 1 extra virgin olive oil
2 large 2 onions, thinly sliced
Directions
- In a large skillet, over medium heat, melt butter with olive oil.
- Add chopped onions and toss around to coat evenly. Continue to stir until slightly softened (about 5 minutes).
- Reduce heat to medium low and cook for 45 to 50 minutes, stirring occasionally.
- Remove from heat and serve with your food of choice. Enjoy!
Once you taste these Caramelized Onions, you’ll notice the delicious sweetness that they possess. So, with a bit of patience and time, you can enjoy these Caramelized Onions for yourself. Enjoy the cooking process of making this recipe and add it to any dish that you wish! Happy Cooking!
thank you
I want to know if just using olive oil and no butter whats the difference?
I slice onions add lot salt for about15 min. Onions bleed out all their water, quick rise of salt dry in towel, lightly coat w corn starch, the put in skillet with butter, moderate high heat, not burning butter for about 15 min. Done, nice brown color