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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7 Responses to “Overnight French Toast”

  1. #
    1
    Jennifer — January 15, 2010 at 2:01 pm

    YUM this looks SOOOO good!

  2. #
    2
    oneordinaryday — January 15, 2010 at 2:41 pm

    I love overnight breakfasts for holidays especially. This looks yummy.

  3. #
    3
    Jeanette — January 15, 2010 at 3:09 pm

    I love stuff like this for brunches! This looks incredible.

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    4
    stephchows — January 15, 2010 at 4:00 pm

    simply put: delicious!

  5. #
    5
    Daily — January 15, 2010 at 7:16 pm

    oh I am salivating at the sight of your pictures. They look SO good!

  6. #
    6
    nutmegnanny — January 18, 2010 at 12:17 am

    I have a whole loaf of challah bread sitting in my kitchen….now I know what to make with it 🙂

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    7
    Jelli Bean — January 18, 2010 at 3:38 pm

    Sounds good to me! Loving this idea and hoping to make bread today, which in turn could be breakfast tomorrow.

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