I think it's a pretty good idea for everyone to learn How To Caramelize Onions. Caramelized Onions make just about anything better! They are a deliciously fresh way to take an ordinary sandwich to extraordinary, and are the reason why French Onion Soup is so amazing!

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There's lots of science-y stuff taking place when you caramelize onions, but you don't have to have a PhD to do it, thank goodness!! Basically, it is the process of cooking raw onions over very low heat for an extended period to brown the natural sugars in the onions. It does take about 45 minutes to caramelize onions, but the end result is so worth it. The strong flavor transforms into soft, sweet, slightly nutty, delicious caramelized onions that I, personally, love to put on just about everything!

Here are some recipes using caramelized onions that you might want to try. You simply click on each recipe title to get the recipes:

Caramelized Onions Smashed Potatoes

Creamy Caramelized Onion Dip

Cheesy French Onion Soup

Slow Cooker Cheesesteaks

and coming in early September is my recipe for French Onion Hot Dogs! Check out the #SneakPeek on Facebook by clicking here

To make caramelized onions, start by slicing the onions very thinly. Using a sharp knife works well, but a Mandoline Slicer or a Food Processor helps speed up the slicing. The onions will shrink A LOT during the caramelizing process, so be sure to use at least 6 yellow onions. I have tried all types of onions, but I do prefer yellow onions above all the rest for flavor and texture.

When using a knife, slice off the root and the top end of the onions and peel off skin...

Slice the onion in half down through the top to the root...

and turn each half on its side. Starting at one of ends you cut off, either the root or the top end, slice thinly across to the other end to make half moons. Try to keep the thickness uniform for better results when caramelizing.

Continue until all onions are thinly sliced.

Melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat in a heavy bottomed skillet. I prefer using a cast-iron skillet for best results, but a stainless skillet will work as well. Avoid using a non-stick skillet as the results will be less desirable.

When the butter is melted, add the onions and stir...

Allow the onions to cook for 10 minutes. After 10 minutes you'll notice they are starting to turn a light golden color. Sprinkle on a pinch of salt and reduce heat to mid-low...

continue to cook another 30-40 minutes, stirring often. Be sure to scrape the browned bits off the bottom of the pan as well. When the onions are nicely browned throughout, give them a taste and adjust seasonings as needed by adding salt to taste. Use caramelized onions in a variety of ways to enhance just about any protein. Enjoy!

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How To Caramelize Onions

By Life Tastes Good
Published 08/27/2015

Ingredients

• 6 yellow onions
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• kosher salt

Instructions

1. Start by slicing the onions very thinly. Slice off the root and the top end of the onions and peel off skin. Slice the onion in half down through the top of the onion. Turn each onion half on its side. Starting at one of ends you cut off, either the root of the top end, slice thinly across to the other end to make half moons. Continue until all onions are thinly sliced.
2. Melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat in a heavy bottomed skillet. When the butter is melted, add the onions and stir.
3. Allow the onions to cook for 10 minutes. After 10 minutes you'll notice they are starting to turn a light golden color. Sprinkle on a pinch of salt and reduce heat to mid-low.
4. Continue to cook another 30-40 minutes, stirring often. Be sure to scrape the browned bits off the bottom of the pan as well. When the onions are nicely browned throughout, give them a taste and adjust seasonings as needed by adding salt to taste.

Prep Time: 10 mins.

Cook time: 45 mins.
Total time: 55 mins.

Tags: Caramelized Onions, How To, How To Caramelize Onions, Onions, Recipe, Sandwich, Topping, Tutorial, Vegetable