Master Recipe Caramelizing Onions

Steps:

• 1. PREP/PREPARE
• 2. Gather Your Ingredients.
• 3. Add the butter and olive oil to a large sauté pan over medium-low heat.
• 4. While the butter is melting, cut the onions, pole-to-pole, remove the skin and thinly slice.
• 5. Chef's Note: Caramelized onions like to have lots of friends, so I would do a minimum of two good-sized onions, or more. If you wind up making more than you need, you can always freeze the leftovers.
• 6. Add the onions to the pan, and give them a stir.
• 7. Chef's Note: Add a pinch of salt, to get the process started.
• 8. Chef's Note: Come back every 8 - 10 minutes, and give them another stir.
• 9. After 10 minutes the onions will be soft, but not brown... not a bit of brown. If they are beginning to brown, the heat is set too high... Turn it down.
• 10. After 20 minutes, the onions are beginning to lose moisture to the pan, and may begin to brown... but not very much browning. Stir the onions, with a wooden spoon, and incorporate the brown bits beginning to form on the bottom of the pan (fonds), back into the onions.
• 11. After 30 minutes, the onions are browning nicely (no burning), and as they begin to caramelize, they're giving off a wonderful aroma. Keep scraping those fonds into the onions.
• 12. After 40 minutes, they should be golden in color, and just about ready for the next step.
• 13. Chef's Note: Depending on the heat of the pan, it might take an additional 15 to 20 minutes to get the color and taste that you desire.
• 14. Add the liquid (wine, stock or water), scrape up all those yummy fonds, and incorporate them back into the onions.
• 15. Reduce most of the additional liquid, until the onions are nice and creamy, about 5 minutes.
• 16. Chef's Tip: At this point, I sometimes add a bit of balsamic vinegar, for an extra kick. I usually do this if I'm baking these onions into a pizza.
• 17. PLATE/PRESENT
• 18. Serving Ideas • Use them to grace a burger, or other sandwich. • Mix them in soups or stews. • Add to your favorite Pizza. • Add to the top of a nice soft cheese (brie) and serve with crackers. • Add to the top of a nice pile of pasta.
• 19. Chef's Tip: If you're not using them right away, you can freeze them, and they will survive for several months. Enjoy.
• 20. Keep the faith, and keep cooking.
• 21. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.