Last night we had honey goat cheese and caramelized onion pizza for dinner. This is one of my FAVORITE recipes, so if you haven’t tried it, hop to it! Anyway, as I was caramelizing the onions yesterday to prep for the pizza, I was thinking of maybe writing a post about my technique. We had a couple of friends over last night and one of them mentioned that whenever she tries to make caramelized onions, she burns them and it makes her so mad. That sealed the deal…I decided a post was in order!
I have made a few batches of caramelized onions that go the way of burned onions myself. I had tried techniques from reputable sources, but always ended up burning some of the onions. After much trial and error, I finally have the process down and they come out GREAT, not a burned onion to be seen! I am no longer scared of caramelizing onions…yep, I was scared of them before.
- 2 onions
- Olive Oil
Cut off the ends of your onion and remove outer layer. Cut onion in half (so the cut ends are facing out on the sides when you do the cut) and lay the large cut sides down on your cutting surface. Slice onions very thinly, starting from one of the small cut outer edges and going straight across the onion.
Heat about 1-2 tablespoons olive oil in a non-stick, wide pan (that has a lid) over medium heat. Add onions. Sprinkle with about 1 tablespoon of sugar. Stir and cook onions until soft. Reduce heat to medium-low. If the pan surface seems a bit dry, add a little bit of olive oil and toss to coat. Put lid on the pan and let onions cook, stirring every 5 minutes or so. Total cook time will be about 20-30 minutes. Go head, do other stuff, just remember to lift the lid and stir periodically. Cook until onions are a nice dark brown color and have reduced in volume significantly.
Here is why I do what I do. I like to add a bit of sugar to help with the caramelization. I use a non-stick pan, which has worked better for me than stainless steel. The lid being on the pan during the long cooking portion of the program is key. By keeping the lid on, enough water stays in the pan to keep the onions from drying out and burning. Please note that I don’t think this is the traditional way to cook caramelized onions, but I’m a busy mom who can’t mess with high-maintenance onions…I need a foolproof way to cook them without burning them and this works for me!
Voilà! Caramelized onions!