Start by slicing your onions.
When you caramelize onions, they shrink, by a lot. A lot. A lot. So, use one more than you think is necessary... Here is three medium onions. In culinary class, we learned to slice them very thin - I however don't like that approach. Way too easy to burn! I like to slice them about a quarter of an inch, you can see in the picture they are "thin" but, they aren't "thick" either...
Melt half a stick of butter in the bottom of your pan/pot, whatever vessel you admire cooking in. Cast iron skillets work great, Le Creuset pots work even better! (P.S. Le Creuset is my favorite cook ware. Even, efficient heat, goes in the oven... it is absolute perfection, all around!)
Dump all your onions in the pot over medium to low heat, sprinkle with salt and pepper. And DO NOT touch them. Just let them sit. And sit. And sit.
After about 5 minutes (or whenever you get too spoon happy) give them a stir. Now, set your spoon down, and walk away. I promise nothing drastic is going to happen.
This is about 8 minutes later - see how yummy looking they are getting. Stir and walk away, again. This is a slow process - total it might even take 30 minutes for your onions to caramelize properly.
A little darker.... Stir and walk away. Do you feel the rhythm now???? Why is rhythm so difficult to spell?!?! Who came up with this spelling.....
Here is the finished product! After about 30 minutes of stirring and walking, the onions have caramelized. The are soft and sweet. Completely new taste to drab onions.
These will be perfect over burgers, in sour cream (super yummy dip!), over grilled chicken breasts - you name it, caramelized onions can top it! These are great in quiche, made into onion jam for biscuits, the list is endless.
Tomorrow, I am going to show you how to turn these caramelized onions into French Onion Soup - just how the French make it. You won't believe how simple it is.
Bon Matin, Mon Amies!
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