Organized Life, Caramelized Onions

Uhmmmm….nothing makes your kitchen smell better than sauteed onions.  Well, maybe bacon, but you get the idea…Caramelized onions are so easy and so tasty, and so so so much better than just a quickly sauteed onion.  Slow cooking the onion in a combination of butter and olive oil gives it a rich, deep flavor. I usually cook onions for about 30 min or so, until they develop a deep caramel color.  Then they are ready to add to any recipe.  Make a big batch and store them in a jar in your fridge for a week.  They can be the base of a great onion soup, a tasty addition to casseroles, a simple side dish or topping for steak, and a flatbread topping [see tomorrow’s post].

You can do this while you’re unloading groceries, catching up  with your DVR, or just about anything…OR nothing!  Even better!  Put your feet up, have a coffee, read a book.  They cook themselves!  They don’t require much attention, just a little stir now and then.

Throw a little butter and Olive oil, equal amounts, in skillet and set heat on medium low.
Toss in some sliced onions

and let them hang out for a while

and give them a stir every so often

After about 10-15 minutes they will start to brown, and in the meantime your house will smell incredibly good.

After 25-30 minutes they will be buttery, brown, slippery, yummy perfection.  Toss in some minced garlic about half way through to really drive people crazy!  Your neighbors will be coming over!

CARAMELIZED ONIONS     for a printable version click here

Onion  {onions are full of water so you need more than you think!}
I prefer sweet onion such as Vidalia, but you can use any yellow or white, sliced  {Cut uniform slices, not too thin or they will burn}
1 T unsalted butter
1 T OO

Melt butter and olive oil in a large skillet over medium low heat.  Add onion and stir.  Let the onion cook for about 30 minutes, stirring occasionally, until nice and caramelized.  The photo at right shows finished onions, I could have browned them even more but I got impatient!  You can refrigerate them for a few days or use right away in soup, casseroles, dip, on flatbread or pizza or in sandwiches.

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