Caramelized Onions

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   1. Peel the onion and cut at the top and root ends. Cut in half from root to top and slice thinly.

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   2. Heat a skillet or wide saute pan until quite hot with a bit of oil.

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   3. Drop in the onions and stir rapidly as they release their juice.

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   4. Add a pinch of salt and lower the head to the lowest setting. Cook for 30-60 minutes depending on how many onions are in the pan. If the onions are old, add a pinch of sugar and a drop of balsamic along the way. Add some butter if the pan becomes too dry.

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   5. Cook until the onions are a uniform dark caramel color.

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   1 medium onion makes about 1/3 cup caramelized onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.