Best Recipe For Caramelized Onions

BEST CARAMELIZED ONIONS

Steps:

• Melt the butter in a large skillet, add the onions.
• Cover and cook over low heat 30 minutes.
• Remove cover, raise the heat, stirring to keep the onions from sticking.
• As soon as the onions begin to brown- in about 10 minutes- lower the heat.
• Cover and cook for 10 minutes.
• Repeat step 2.
• Repeat step 3.
• Add the vinegar, salt and pepper.
• Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes.
• This dish can be made in advance.
• To reheat: cook over low heat for 10 minutes.
• Large, mild-flavored onions work best.
• Caramelized onions can be frozen in an airtight container up to three months.

CARAMELIZED ONIONS

Steps:

• Heat butter in a large skillet over medium heat. Add onions, and sprinkle with sugar. Cook, stirring frequently, until soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If onions begin to stick to skillet, add 1 to 2 tablespoons water. Remove from heat, and season with salt and pepper. Let cool before using.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

R-RATED ONIONS

Steps:

• Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
• Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
• About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
• Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.