Video of the Day: Caramelizing Onions

Caramelized Onion is an ingredient I use quite often in my recipes. I like to make caramelize sweet onions, especially when they are on sale! I'll buy 4 or 5 lbs, caramelize the entire bunch and store them in the fridge.  I heat and use them as a condiment in burgers and sandwiches or them in my dishes as I need them.  The onions keep for about a month, but I usually use it up quite quickly when I know they are sitting in the fridge calling my name!

Often times I don't list Caramelized Onions in my ingredient list because many people may not want to take the time to cook these off, but this topping is so delicious that I couldn't let you go another day not knowing how to make this yummy condiment!  I wanted to share some of the videos I watched to help take the anxiety out of making this wonderful condiment. My one piece of advice, the longer you can cook it the sweeter and more tender they become. I usually spend an entire hour. Check out my recipe for Caramelized Onion for my ingredients and step by step instructions. I'll be posting pictures for each step soon. Enjoy these videos!

Spreads and Toppings: Caramelized Onions

Ingredients

Caramelized Onion
1 sweet onion, thinly sliced
1 tablespoon butter
2 tablespoons Olive Oil
1 tablespoon brown sugar (optional)
2 tablespoons balsamic vinegar

Directions

1.  Thinly slice the onion. 

2.  Add butter and 1 tablespoon of Olive Oil to a saute pan. Just before the oil begins crackling lower the heat to medium low and add sliced onion to the oil. Toss until all of the onions are coated.

3.  Leave uncovered for the 1st 20 minutes. Stir onions every 10 minutes to prevent burning.

4.  Now cover the saute pan after 20 minutes.  Keep heat on medium low.

5.  At minute 30 add more oil if needed to prevent the onions from frying. We want the onions to simmer, almost stew in their own juices.

6.  At minute 40 lowers the heat to the lowest temperature on your stove.  Add the optional 1 tablespoon of brown sugar and stir, then cover.

7.  At minute 50 de-glaze the pan with balsamic vinegar and stir. Cover and cook for another 10 minutes, 60 minutes in total.

Do not clean the pan if you're going to cook something like meat, sauteed vegetables, or a sauce after.  There is so much flavor left behind in that pan from the onions!