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It takes time to make caramelized onions...about an hour. They need to be cooked low and slow. I use half butter and half oil in a nice big skillet- enough to coat the bottom of the pan. Then toss the onion slices (1 large onion per person) with a bit of salt at medium heat, they should not brown. Once the onions have gotten tender and translucent and all the moisture has cooked off, they will start to get more golden, as more of the natural sugars are released. Keep stirring them around until the color is uniform.
It takes time to make caramelized onions...about an hour. They need to be cooked low and slow. I use half butter and half oil in a nice big skillet- enough to coat the bottom of the pan. Then toss the onion slices (1 large onion per person) with a bit of salt at medium heat, they should not brown. Once the onions have gotten tender and translucent and all the moisture has cooked off, they will start to get more golden, as more of the natural sugars are released. Keep stirring them around until the color is uniform.
EXACTLY
I always like to add a couple of tablespoons of Beef Au-Jus just a bit before
removing from the heat
It takes time to make caramelized onions...about an hour. They need to be cooked low and slow. I use half butter and half oil in a nice big skillet- enough to coat the bottom of the pan. Then toss the onion slices (1 large onion per person) with a bit of salt at medium heat, they should not brown. Once the onions have gotten tender and translucent and all the moisture has cooked off, they will start to get more golden, as more of the natural sugars are released. Keep stirring them around until the color is uniform.
It takes time to make caramelized onions...about an hour. They need to be cooked low and slow. I use half butter and half oil in a nice big skillet- enough to coat the bottom of the pan. Then toss the onion slices (1 large onion per person) with a bit of salt at medium heat, they should not brown. Once the onions have gotten tender and translucent and all the moisture has cooked off, they will start to get more golden, as more of the natural sugars are released. Keep stirring them around until the color is uniform.
And, yes, they reduce down a ridiculous amount. You need to start out with more than you think.
You can also caramelize onions in a crockpot. Chop up about 4-5 lbs of onions and toss them in there with a stick of butter. I usually cook mine for about 18 hours, but you can cook them for a bit less if you like them more golden vs. darker.
It's a great method when you are making something that calls for large quantities such as french onion soup or a caramelized onion tart.
You can also caramelize onions in a crockpot. Chop up about 4-5 lbs of onions and toss them in there with a stick of butter. I usually cook mine for about 18 hours, but you can cook them for a bit less if you like them more golden vs. darker.
It's a great method when you are making something that calls for large quantities such as french onion soup or a caramelized onion tart.
^^^this is what I was going to recommend--put them in & forget 'em. You'll be able to make a nice supply of caramelized onions this way.
I like to cook them until they're almost ready to char....they get sticky-sweet...I love that!!!
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