Originally published on June 12, 2016
Caramelized onions are the perfect addition to any dish (and I mean any dish – I absolutely love them!) but they can be tricky to make. This is because there’s a massive difference between carmalized onions and fried onions, and it’s very easy to get the latter, even if that’s not what you’re looking for.
Fried onions are thrown into a pan, usually over a moderately high heat and while they do soften, they still retain the sharpness that’s so distinct to the onion. Caramelized onions on the other hand, are quite different. Caramelized onions are cooked for a long time. They need this time so that the sugars can slowly be coaxed out, turning the onions entirely brown (not black or charred), and very sweet. It’s from this sugar that the onions get the name carmalized onions, and it’s also the reason they’re so very, very good.
This recipe calls for 5 onions, which might seem like a lot. But remember, onions cook down to a much smaller size when being cooked. And even if you’re left with an abundance, the onions will keep in an airtight container in the fridge for about a week.
Just one more thing about these onions before we move on to the recipe. You’ll notice that the recipe also calls for the onions to be sliced “Lyonnaise,” but just what the heck does this mean? Many, many cooks cut their onions with the grain, that is, from side to side instead of top to bottom. This is a big mistake. Slicing your onions this way will cause them to quickly break down, and you’ll be left with little onion bits instead of nice slices. Also, slicing your onions Lyonnaise also just makes for much better-looking onions when they’re done, and it’s what will separate you from the amateurs.
Ingredients:
- 5 onions, sliced Lyonnaise
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- Wine, vinegar, lemon juice, or broth (optional)
- Salt
Directions:
1.) Place a large saucepan over medium-low heat. Add the butter and the oil.
2.) When the butter and oil have melted together, add the sliced onions, along with a generous pinch of salt, and toss to complete coat them in the fat. Stir, keep over medium-low heat and let cook for 45 minutes to one hour, until the onions are very soft and entirely brown. The level of carmalization you take the onions to is up to you, but you definitely need to remove them from the heat once they turn dark brown. Otherwise, you’ll be left with burnt onions instead of carmalized ones. Also remember to stir the onions regularly while they are cooking so they all brown evenly and they don’t get stuck to the bottom of the pot.
3.) Once the onions are finished cooking, you can use the wine, vinegar, lemon juice, or broth to deglaze the pan. This step isn’t necessary, but doing so can lift any brown bits from the bottom of the pan, and will give you onions even more flavour.
4.) Serve and enjoy!