Caramelized onions are great to have on hand. They're lovely as a pizza topping, with burgers, chopped and stirred into sour cream for a quick onion dip... just about anywhere you can think to eat an onion, there's a place for caramelized onions.
I've learned to make more than I could use in one meal, just so I can put up the rest in the icebox or in the freezer for later. Caramelizing onions is not a quick task, but it's still extremely simple. All it takes is patience and a watchful eye.
HERE'S ALL IT TAKES
Makes 1 pint
- 2 -3 tablespoons butter
- 4 large yellow onions, peeled, sliced 1/4 inch thick
- 1/2 teaspoon salt
Heat butter in a large nonstick pan over high heat. Be careful not to burn the butter. Add the onions and salt. Toss to coat; stirring occasionally, cook until onions begin to soften and release moisture, about 5 minutes.
Reduce heat to medium and cook, stirring frequently, until onions are browned but not burned, about 30 minutes longer. (If onions start to burn, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.)
Refrigerate in a glass jar with good fitting lid for up to one week. Or, you can store unused portion in a freezer bag with all the air pressed out then sealed. Good in the freezer for up to 3 months.