Caramelized Onions - CI

By norsegal8

Caramelized onions are easily added to most any meal. Try them in an omelet, frittata, or strata or with scrambled eggs and home fries. They taste fantastic on grilled cheese sandwiches, BLTs, and burgers or thrown into pasta, potato, or green salads. Add them to stuffings, gratins, casseroles, and savory tarts or sprinkle them over bruschetta, focaccia, or pizza. They spiff up baked and mashed potatoes, rice, risotto, and polenta. Last, try caramelized onions with apples and a good cheese for dessert.

Ingredients

• Ingredients
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1/2 teaspoon table salt
• 1 teaspoon light brown sugar
• 2 pounds large onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain (see related tasting for type preferences)
• 1 tablespoon water
• Ground black pepper

Details

Servings 1

Preparation

Step 1

Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)