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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5 Responses to “Chicken Sausage, Spinach, Tomato, and Goat cheese quiche”

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    Elly — March 4, 2009 at 1:12 am

    Yum, this looks fabulous! I used to always make stuff like this for quick breakfasts (and pour them into muffin cups) but I’ve sort of forgotten. I need to do that again!

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    Stephanie Wagner — March 4, 2009 at 1:19 am

    Adding this to long list of things to make. Scott’s favorite food of all time is quiche, so this probably gets bumped to the top!

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    3
    ttfn300 — March 4, 2009 at 1:32 am

    Perfect combination 🙂

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    Jen — March 4, 2009 at 1:32 pm

    Yes I’ve done that with a muffin pan too. Works great for lunches during the week.

    Steph – I hope Scott enjoys. OR, you guys can come here and I’ll make it for him 😉

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    Colleen — March 5, 2009 at 7:13 pm

    This looks sooo good. Nice for a Sunday breakfast!

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