- Servings : 4
- Prep Time : 15m
- Cook Time : 1:15 h
- Ready In : 1:35 h
Restaurants can charge a premium for a side of caramelized onions. Caramelization, brings out the natural sugars in onions, converting pungent, sulfurous onions into a melt in your mouth, sweet delicacy. The same is done by roasting garlic. Cooking not only makes many foods more digestible, but also more flavorful.
Caramelization unlike sautéing, is a slow process. You can sauté onions in about 10 minutes. Sautéed onions have a sweeter flavor and firmer texture. Caramelized onions needs slow cooking to soften the sweeten the onions. Compared side by side, you will notice the difference in flavor and texture.
Caramelized onions can be used for sandwiches or served as a side with meat, fish, or poultry.
Like cooking spinach and other green leafy vegetables, onions cook down to a fraction of their size. About 1 1/4 pounds of sliced onions cooks down to about 8 ounces of caramelized onions. That’s about four 2-oz. servings.
- 1.5 lb. (680 g) yellow, white, or red onions, sliced thin
- 1 tbsp. (14 ml) canola oil
- 1 tbsp. (14 g) butter
- Kosher salt to taste
Method of Preparation
In a 3 qt/l pan or 10" skillet, heat butter and oil over medium heat. Add sliced onions, sprinkle with salt, stir, and reduce heat to low. Cook stirring occasionally, 45 to 60 minutes or until very soft.
Increase heat to medium-low or medium, and cook stirring constantly until onions are a deep golden color; about 10 to 20 minutes.
This information is per serving.
Calories From Fat56
Serving Size:About 2 oz. (56 g)