Caramelized Onions

Caramelized onions have to be my favorite condiment ever. They’re so flavorful and can go on almost anything. I’ve blogged about putting them in a quesadilla and a dip so far.

After the burnt caramelized onions from last week, I decided I needed to come up with a method to make caramelized onions. And I figured that I’d post it here. I’m sure everyone out there has a way they do this, but this is what worked for me.

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Caramelized Onions

Ingredients:

1 onion, cut in half, then sliced
1/2 Tbsp olive oil
pinch salt

Directions:

Place olive oil in a 8" skillet with a lid. Turn heat on medium. Once the oil is warm, add the sliced onion.

Put a lid on the skillet. After about 2 minutes, give the onions a quick stir. If they are starting to brown/burn, turn the heat down a bit. Put the lid back on and set the timer for 5 minutes.

The onions should be soft, but not brown at this point. Remove the lid and stir the onions.

Add a pinch of salt to the onions. Continue to cook without the lid for another 10-15 minutes until caramelized completely.

Recipe adapted from the method shown on Branny Boils Over

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2 Responses to “Crockpot Chicken, Rice, and Mushrooms”

  1. #
    1
    Joelen — January 12, 2009 at 8:18 pm

    Rice can be tricky in a crockpot! Sounds like a comforting dish nonetheless!

  2. #
    2
    ~Amber~ — January 29, 2009 at 2:10 pm

    This sounds delicious. I wish my husband liked mushrooms. 🙁

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