I can’t imagine grilling a steak without also serving up some caramelized onions. I love how the process of caramelizing onions develops and elicits the natural sweetness of the onions. Throw in some marinated mushrooms and potatoes, and dinner is served!
4-5 medium onions (I like red, yellow, and Vidalia onions best)
a generous turn of the pan of extra-virgin olive oil (about 3 tablespoons)
**Some people like to add a sprinkling of sugar in with the onions, but I find that the natural sweetness is sufficient.
Slice the onions thinly.
Warm the extra-virgin olive oil in a pan on the stove over medium-high heat. Add the onions. Stir to coat them in extra-virgin olive oil and reduce the heat to medium.
Allow the onions to caramelize for about 30 minutes until the onions are tender, their color has changed to a dark, golden brown, and the sugars have developed.
If you like, you can continue to caramelize the onions until they turn a deeper brown, it is really just a matter of taste, or time.
Use the caramelized onions to top steaks, on sandwiches, in quesadillas (like my Cilantro-Lime Chicken Quesadillas), and as part of a savory filling for crêpes. Perhaps I’ll elaborate on crêpes in a later post!