How to Caramelize Onions February 7, 2014
We love caramelized onions. So rich in flavor that they’re almost sweet. But cooking onions until they’re caramelized requires a few quick tips to make sure you get them just right, so you get all of the sweetness and none of that raw onion flavor that can stay with you just a little too long…
Low and slow. Some good things just take time – this is especially true in the kitchen when trying to develop deep flavors and most definitely applies to our topic. Don’t crank up the heat, it won’t make the process go any faster. Keep the heat low and let those babies simmer. It may take longer, but your tastebuds will thank you later.
Don’t hover. At the same time, this low and slow process doesn’t require a ton of maintenance. Let the onions sit for a while, then scrape up the sticky “fond” at the bottom of the pan every 5-10 minutes and stir into the onions. This fond is a sticky glaze that forms when the onions release their sugars – this is a good thing! It’s what gives caramelized onions that sweetness.
Heavy duty. Go for a heavier bottomed pan, like cast iron or stainless steel. The fond is what gives caramelized onions that undeniable flavor, but it won’t stick on a nonstick pan the way it will in a cast iron.
Put these tips to the test in our Caramelized Shallot Risotto on the menu now!