Caramelized onions should be assigned to anyone who lacks patience.
They’re not difficult to make, but they take a long time to make properly- about half an hour.
In this case, my friend Caleb had already cut up the onions and then asked me if I would make the caramelized onions; he had burnt his on the first attempt. I gladly took the task on.
First, we began with three large onions cut up and placed in oil in a large skillet. The onions will greatly reduce, so using more than you think you need is a good idea.
Next, put the heat on medium.
Also, put on some comfy shoes and nice music- you’ll be standing at the stove for the next half hour or so.
Stage one of the onions sees them becoming moister and developing a kind of glaze.
At this point, stirring the onions every few minutes is suitable.
Above, we can see how much the onions have already reduced and how a slight tinge of yellow color has begun to develop in them. At this point, stirring about once a minute is recommended.
By now, the onions have taken on a more golden color and are almost done. Stirring every few seconds can be done at this point.
The final product, with the well-wielded spatula. As you can see, the onions have a deep brown color and a glaze has formed over them. The natural sugars occurring in the onion caramelize (hence the name) and produce this color and a rather sweet flavor.
Caramelized onions are great garnishes and additions to other foods. Notably, they work well in sandwiches and in soups and if served properly, as a side dish in themselves.
Other people suggest to simply put the onions on a medium-to-low heat setting, cover, and leave them. I haven’t attempted this, as I’m no Racheal Ray, and vegetables can be expensive, and there’s really no sense in wasting perfectly good food.
Happy Eating, and please remember to have patience when making caramelized onions!
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