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Makes 4 servings 1x
Time 25 to 60 minutes
1. Put the onions in a large skillet over medium heat. Cover and cook, stirring occasionally, until the onions are dry and almost sticking to the pan, about 20 minutes.
2. Stir in the oil or butter and a large pinch salt and turn the heat down so the onions sizzle gently. Cook, stirring occasionally, until the onions are done as you like them, adding just enough oil or butter to keep them from sticking without getting greasy. The cooking time will vary depending on how you want them. Taste and adjust the seasoning. Serve hot or at room temperature. Or refrigerate in an airtight container in the refrigerator for up to a week.
— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition
Caramelized Onions with Bacon or Pancetta
Substitute 4 ounces chopped bacon or pancetta for the olive oil, adding when you would the oil.
Sweeter Caramelized Onions
Good with hot, sour, or well-seasoned dishes: In Step 2, add 1 to 2 tablespoons brown sugar with the oil or butter and salt. Proceed with the recipe, lowering the heat as necessary to prevent sticking and burning.
Sweet-and-Sour Caramelized Onions
In Step 2, add 1/2 cup white wine with the oil or butter and salt; boil for a minute, then add 1/2 cup water, 3 tablespoons red or white wine vinegar, a bay leaf, and 2 teaspoons sugar. Cook at a steady bubble until the onions are very tender and the liquid is reduced significantly, about 30 minutes. Sprinkle with salt and pepper, garnish with parsley, and serve hot or room temperature.
Caramelized Shallots
Peel 1 1/2 pounds shallots; keep them whole. In Step 2, add 1 cup water and 1 tablespoon sugar with the oil or butter and salt and bring to a boil. Adjust the heat so the liquid bubbles steadily. Cook until the shallots are golden and very tender and the liquid has reduced to a syrup, about 30 minutes total.
10 Uses for Caramelized Onions