Caramelized onions. Slice ’em thin, add some fat, cook ’em low and slow, stirring once in a while.
They take time, but from a technical standpoint, they’re like the easiest thing ever to make.
But somehow, they magically manage to make anything they come into contact with SO much fancier.
Your afternoon snack of cheese and crackers? Add caramelized onions, and now they’re party-ready hors d’ouvres.
Fried eggs, mashed potatoes, pasta, rice, or toast… you wanna feel fancy? Just add caramelized onions.
… I wonder how caramelized onions would taste on ice cream?
If this feels like deja vu, you’re not wrong – I’ve already posted this recipe!
But I am of the very correct opinion that there is never such thing as too many caramelized onions… so here you go again.
- 4 big onions (or lots of little ones!)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Peel and thinly slice the onions.
- Heat a nonstick pan over medium-low heat, then add the oil and butter.
- Add the onions and cover 15 minutes. Then remove the cover and cook for another 1 1/2 – 2 hours, stirring occasionally until the onions are nice and caramelized.
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