Caramelized onions, along with roasted peppers and roasted garlic, are something I love keeping jars of in my fridge.
They are really sweet and versatile, and add another layer of flavor to the turkey and cheese sandwiches I often eat for lunch.
The caramelization of onions is a process. Some people prefer their onions to be caramelized but not completely 'jammy.' I like mine jammy; the onions are brown, very, very soft, and would mash easily.
Caramelized Onions
Yield: makes about 2 cupsIngredients
- 2 pounds thinly sliced onions
- 2 tablespoons oil
- salt & pepper to taste
- Heat oil in a large pan on medium-low.
- Add onions and sprinkle with salt and pepper.
- Cover and stir every ten minutes, adding water a few tablespoons at a time if the onions begin to stick to the bottom of the pan.
- For soft and golden onions, cook for about 30 minutes. For jammy and brown onions, cook for about 60 minutes.
- Taste onions and add more salt and pepper if needed.
Use on sandwiches, in sauces, in salads, on pizza or anywhere you'd like some natural sweetness.