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.
One Year Ago: Peanut Butter Brownies
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m so glad that you liked these! We really did, too. That’s good to know that cooking on low for 10 hours worked well… I was worried they’d dry out.
yay!
xxo
steph
We also used bacon which I think helped with the moisture. They were SO GOOD. We might be making them again this weekend!
Funny – my mom ate baked beans cold, too! On buttered bread. She was born in 35, maybe it’s a generational thing?
I made these when I saw them in your archives. I am a big fan of the Year of Crockpotting, but had somehow missed this one. YUM! It was sooooo good!