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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14 Responses to “Oven Roasted Chickpeas”

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    1
    Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

    I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!

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    Kathy Day — February 1, 2011 at 5:22 pm

    Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!

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    Cathy — February 1, 2011 at 5:26 pm

    looks good! I saw a recipe from the whole living magazine last week that I was going to try too.

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    Pyjammy Pam — February 1, 2011 at 6:38 pm

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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    Janelovrut — February 2, 2011 at 12:50 am

    Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!

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    Sarah C — February 2, 2011 at 12:52 am

    I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

    I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!

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    Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

    Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!

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    Shannon — February 2, 2011 at 5:21 am

    love the smoked paprika 🙂

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    Jessica — February 2, 2011 at 5:46 am

    I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉

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    Katie — February 2, 2011 at 2:17 pm

    Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..

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    Neev — February 4, 2011 at 1:17 am

    Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
    Neev

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    Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

    How interesting! I love chickpeas and am going to make these this weekend! Thanks!

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    Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

    Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.

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    Pyjammy Pam — March 30, 2011 at 11:26 am

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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