Caramelized Onions

Cooking onions very slowly brings out their natural sugars, and then those sugars caramelize. The caramelization process results in richly-flavored, slightly sweet, mellow onions that are delicious in many different dishes. 

Caramelized onions are not difficult to make, but they do take a little while- anywhere from about 45 minutes to an hour. They are worth the wait. 

My favorite way to enjoy caramelized onions is piled on top of a grilled-outside-on-the-grill  hamburger or tucked inside a melty quesadilla. My husband likes his caramelized onions with a steak or on a baked potato. They're also great in soups, sandwiches and wraps, and on pizzas or hotdogs. 

Caramelized Onions
Makes about 2 cups

Ingredients:
2 lbs. onions (about 4 medium-large)
4 tablespoons butter or olive oil

Instructions:

Slice off both ends of the onions, then peel the onions. Cut them in half from top to bottom. Place the onions cut side down and slice into half-rings, no thicker than about 1/4". Separate all the half-rings into individual pieces.

Over medium heat, melt butter in a large skillet. Watch it closely so that the butter doesn't burn. Add the onions and stir to coat. Add a pinch of salt unless you used salted butter. A pinch of sugar will help the caramelization process, but is optional.

Over low heat, and stirring frequently, continue to cook the onions until they are a rich, dark, golden-brown color.

After 5 minutes

After 25 minutes

After 45 minutes

One hour

Caramelized Onions may have been taken to some of these fun parties!