Caramelized Onions

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!

Caramelized Onions

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.

Method:

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.

When the onions begin in the pan, they look a bit like this.

As the onions begin to caramelize and reduce, they take on a slightly golden hue.

The final bit of caramelized onions as I was removing them from the pan.

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!

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