27 August 2012

How To: Caramelize Onions

 Happy Monday, folks!

I'm very excited to announce a new mini-series I'm calling "How To." This series will center on cooking basics that you may or may not mastered learned along the way. For those of you who have mastered it, a little refresher never hurts! I, for some reason, can never quite remember how to hard-boil an egg correctly...embarrassing, I know.

"How To" is kicking off with one of my favorite foods: the onion. Raw, sauteed, grilled, broiled, or slow cooked, I love this versatile veggie regardless of its cooking method. Caramelized onions, however, bring a whole new meaning to the word versatile. Throw them in your pasta, top your pizzas with them, layer them into your favorite sandwich, use them as a base to your soup, or make fancy frou appetizers! I love making a huge batch whenever I have some extra onions lying around - not only are they easy, but the smell that fills your house is just amazing.

Here's the How To:

Servings: 2 cups of caramelized onions

5 large raw onions (I used yellow), sliced
Olive oil
White wine

1. Heat large pan to medium high heat and add a few swirls of olive oil.

2. Once hot, add in onions and stir to avoid burning.

3. After about 30 minutes, add a little salt to taste and continue stirring the onions periodically.

4. Throughout the cooking, add a little white wine to the pot to deglaze and scrape up the browned bits from the bottom of the pan.

5. Continue to periodically stir, add white wine, and deglaze as needed. You can also lower the heat to medium or add a little more oil as needed.

6.  Once the onions have wilted completely and turned into a rich, dark brown color, you're done!

The process can take anywhere from 1-2 hours depending on what heat setting you choose, but you really can't go wrong as long as you make sure to monitor periodically and stir, stir, stir!

Afterwards, store in an airtight container in the fridge for up to a week, or freeze and enjoy later!

Don't they kinda look like mini scoops of ice cream?

P.S. I cooked up a storm this weekend (as I'm sure you could tell from my Twitter & Instagram feeds), and I can't wait to show you guys all the goodies I whipped up...so check back in soon!

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