Ingredients
2 onions
Olive Oil
Sugar
Preparation
1.Cut off the ends of your onion and remove outer layer. Cut onion in half (so the cut ends are facing out on the sides when you do the cut) and lay the large cut sides down on your cutting surface. Slice onions very thinly, starting from one of the small cut outer edges and going straight across the onion. 2.Heat about 1-2 tablespoons olive oil in a non-stick, wide pan (that has a lid) over medium heat. Add onions. Sprinkle with about 1 tablespoon of sugar. Stir and cook onions until soft. Reduce heat to medium-low. If the pan surface seems a bit dry, add a little bit of olive oil and toss to coat. Put lid on the pan and let onions cook, stirring every 5 minutes or so. Total cook time will be about 20-30 minutes. Go head, do other stuff, just remember to lift the lid and stir periodically. Cook until onions are a nice dark brown color and have reduced in volume significantly. 3.Here is why I do what I do. I like to add a bit of sugar to help with the caramelization. I use a non-stick pan, which has worked better for me than stainless steel. The lid being on the pan during the long cooking portion of the program is key. By keeping the lid on, enough water stays in the pan to keep the onions from drying out and burning. Please note that I don’t think this is the traditional way to cook caramelized onions, but I’m a busy mom who can’t mess with high-maintenance onions…I need a foolproof way to cook them without burning them and this works for me! 4.Voilà! Caramelized onions!
