Monday, March 23, 2009

Caramelized Onions


Why an entire post on caramelized onions? I can eat them, and good caramelized onions are so good.

There are two types of onions - storage onions, available from August through April, and sweet onions, available May through July. Of the storage onions, Red onions, Spanish onions and Bermuda onions, caramelize well. Spring onions caramelize well, but more care must be taken in storage due to their higher moisture content. Keep both types where it is cool and dry, but take extra care not to bruise Sweet onions. Once cut, keep neither longer than two or three days in the refrigerator, wrapped securely in plastic. Do not store in a metal container. 

Serve over baked, broiled or grilled meat or seafood, or vegetables.

Caramelized Onions

2 tablespoons olive oil
2 large Sweet onions, if in season, or Red, Spanish or Bermuda onions
1 pinch of brown sugar, optional

Thinly slice onions. Heat oil in large skillet over low heat. Add onions and stir often. Cook for 35 to 45 minutes, or more. The onions will brown slowly. Don't burn them by trying to hasten the process. Add the pinch of brown sugar once they start browning, if you desire.  

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