Which onions caramelize best

But how much do you use? Depending on the consistency you want your onions, you can use more or less fat. Just cover the bottom of your pan for jammy, soft caramelized onions, or add a little more for more structured, slightly charred caramelized onions. The more fat in the pan, the more the onions will fry rather than soften.

Okay, you can fry them a little. You can use just oil, or a combination of butter and oil—the choice is yours! If you pack too many onions into your pan, they'll steam and produce water. Eventually, they will caramelize—but it will take much longer to get them there. In a 12" pan, you'll ideally be able to cook 2 large onions we like yellow or Spanish onions without encountering any steaming problems. It takes time, probably a solid 45 minutes, for the onions' sugars to caramelize.

Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required. Tell us what you think of this recipe! Image by Luke Burgess. One-pan dinners for summer. Top easy dinner recipes. Christmas desserts. Latest recipes. Chicken recipes. Login to join the conversation. This recipe is easy to follow and delicious. I just used it on leftover Prime rib sandwiches. I added in red peppers with the last 5 minutes. Will definitely make this again. Lake Arrowhead, California.

Either way it came out delicious! This is an easy and excellent recipe. It bodes well for Thanksgiving when I make some quiche and I also make an oyster and carmelized onion dressing.

These will be the hit of the evening and will be enjoyed by all and I will have enough left over for quiches for myself. Reynoldsville Pennsylvania. Good recipe. I'm not sure what adding baking soda does or other steps that other people recommended, but what I followed worked out well.

Caramelized onions are a great way to cook while you are cooking another thing because they don't require much. I usually start with a tablespoon of bland high-heat oil and a tablespoon of unsalted butter I do half red onions and half yellow onions in a wide flat bottomed high sided heavy pan. A well seasoned cast iron pan is great. Just a tad above medium heat. As it becomes aromatic and sizzles and begins to brown add half of remaining onions and stir to mix.

Wait till this batch starts to brown, add a pinch of granulated sugar and mix in the remaining onions and let cook for about five minutes. Give a stir and check the bottom for crusting. Spread the onions to the side and drop a good size pat of unsalted butter in the center of the pan. Add another pinch of sugar, stir the whole thing up and turn the heat down to just above low.

Do not over stir at this point. Here your nose is your best guide. Stir when it smells dark brown but not burned. Deglaze with a very hot liquid, either water, wine or broth. Use very hot liquid in a very hot pan, swish around, scrape the bottom with a spatula and pour over your caramelized onions. Eugene, Oregon Why do all that slicing, just use a mandolin, they come out nice and evenly sliced, I saw a recipe when they sprinkled some baking soda into a batch.

Here, we break down the process step by step. Low-sodium chicken broth or water for pan; optional. Steps 1. Leave a Review Tell us what you think. Reviews 20 Back to Top Triangle.