Caramelized Onions

1. 1

   Heat the oil in a large heavy-bottomed pan or skillet over medium-high heat for 1 minute, or until its very hot but not smoking.

2. 2

   Add the onions and let them cook for 2 to 3 minutes without stirring.

3. 3

   Toss the onions with a large spoon or spatula while seasoning them with the salt.

4. 4

   Lower the heat to medium-low.

5. 5

   The rest of the caramelization process happens slowly over medium-low heat for 20 minutes.

6. 6

   Work on another subrecipe, pay some bills, kill some time productivelybut dont go too far from the onions.

7. 7

   Toss the onions over on themselves every 3 to 4 minutes so they all get their time on the bottom of the pan.

8. 8

   The onions will weep and then slowly take on color as they release their liquid.

9. 9

   When your onions are the color of a brown paper bag, they are done.

10. 10

    Cool completely before using in the volcanoes, or store in an airtight container in the fridge for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.