Caramelized Onions

Name: Caramelized Onions
Ingredients: 2 yellow onions; 1 tablespoon olive oil; 1 tablespoon butter; 1.5 pinch salt; 1 splash chicken stock

Serves 1

Serves 1

Directions

1Cut up the yellow onions, then remove the skin and the first bitter peel.
2Cut the onions from stem to root, in half, lengthwise.
3Remove the bitter swirls by the root of the onion.
4Give the onions a medium slice.
5Separate the onion slices.
6Place a pan on the stove and set to medium-high heat.
7Add one tablespoon of olive oil and one tablespoon of butter to the pan for two onions.
8Add the separated onions to the pan and let everything heat up together.
9Mix the onions and lower the heat to medium.
10Add a pinch and a half of salt.
11Move the onions around for about 30 seconds, then drop the heat to low.
12Keep stirring the onions every minute or two while on low heat.
13Once the onions are no longer shiny and have dried out, add a splash of chicken stock.
14Continue stirring until the onions become translucent and their natural sugars start to come out, turning them a pale yellow.
15Continue cooking until the onions start to lightly brown, indicating the start of caramelization.
16Keep continuously moving the onions to prevent burning until they are brown, limp, sweet-smelling, and glossy.
17Serve the perfectly caramelized onions.

panspoon

Use yellow onions as they are the sweetest.
Remove the skin and the first bitter peel from the onions.
Cut onions from stem to root, long ways, in half.
Remove the bitter swirls by the root of the onion.
Slice onions to a medium thickness as they will shrink.
Separate onion slices before cooking to prevent burning.
Stay with the onions the entire time they are caramelizing and continuously move them to prevent burning.
The brown specks (fond) are flavor.
Do not add pepper when caramelizing onions.

Serves 1

Serves 1

1Cut up the yellow onions, then remove the skin and the first bitter peel.
2Cut the onions from stem to root, in half, lengthwise.
3Remove the bitter swirls by the root of the onion.
4Give the onions a medium slice.
5Separate the onion slices.
6Place a pan on the stove and set to medium-high heat.
7Add one tablespoon of olive oil and one tablespoon of butter to the pan for two onions.
8Add the separated onions to the pan and let everything heat up together.
9Mix the onions and lower the heat to medium.
10Add a pinch and a half of salt.
11Move the onions around for about 30 seconds, then drop the heat to low.
12Keep stirring the onions every minute or two while on low heat.
13Once the onions are no longer shiny and have dried out, add a splash of chicken stock.
14Continue stirring until the onions become translucent and their natural sugars start to come out, turning them a pale yellow.
15Continue cooking until the onions start to lightly brown, indicating the start of caramelization.
16Keep continuously moving the onions to prevent burning until they are brown, limp, sweet-smelling, and glossy.
17Serve the perfectly caramelized onions.

panspoon

Use yellow onions as they are the sweetest.
Remove the skin and the first bitter peel from the onions.
Cut onions from stem to root, long ways, in half.
Remove the bitter swirls by the root of the onion.
Slice onions to a medium thickness as they will shrink.
Separate onion slices before cooking to prevent burning.
Stay with the onions the entire time they are caramelizing and continuously move them to prevent burning.
The brown specks (fond) are flavor.
Do not add pepper when caramelizing onions.