Cooking onions over a low flame for an extended period in order to cause the natural sugars to caramelize is something I do pretty regularly… at least once in any given week at least. Mostly, I do this on an ad hoc basis for a particular meal… as a topping for a steak, for example… but you can also do up a larger batch for keeping in the fridge, or freezer, and thus have then on hand for whenever the need arises.
In the above picture, you can see the end product of processing two large Spanish Onions. It may strike you that these are considerably lighter than the very dark, almost mahogany coloured versions you may have come across (and this is usually closer to how I would cook them for a single use), but for keeping, I find it best to stop the process before the onions lose their integrity and get too dark. That way, you can take a little at a time and, if you like, finish the process quickly by reheating… say, for putting on a burger… or you can simply add them as is to a stew, or sauce, or what have you… Anyway, the process is fairly simple… Continue reading “Technique: How to Caramelize Onions”
