Onions: Caramelized

Caramelizing onions is not the quick affair that many cookbooks profess—it takes time. But that time is almost entirely hands-off time. And once completed the end result can be frozen and retrieved whenever needed.

The keys to success are to be sure the pot is uncovered, to allow the steam to escape and ensure caramelization of the sugars. The larger the surface area of the pot, the faster the whole project will be. The onions will stick to the bottom; that’s what happens. Just add some water or wine and scrape the onions loose. If the onions won’t budge even after forceful scraping, remove them from the heat and let the onions sit. The moisture in the onions themselves will slowly dissolve the burnt sugar, making it easier to lift them from the pan while achieving the dark rich color that makes caramelized onions truly flavorful.