Sunday, November 28, 2010
What's Cooking: Carmalized Onions
For the carmalized onions:
Simply slice 6-8 large onions (halved then sliced 1/4 inch thick)
Melt 3/4 cup butter and 2 tsp coarse salt in dutch oven.
Cook the onions stirring frequently on med-med high heat on the stove until softened and just beginning to brown (approx 30 minutes)
Add 1 T sugar and cook stirring often to scrape up any browned bits on the bottom of the pan (30-40 minutes)
When done, the onions should be deep golden brown and have a jam like consistency.
Remove from heat and season with salt.
Let cool completely and place in airtight container in the refrigerater for up to 2 weeks
We divide the carmalized onions into 2 batches.