Caramelize some onions and add them to your sandwiches, salads, or pretty much anything.
on hand? Caramelize that onion and toss with cooked pasta, maybe an herb or some pepper and cheese, and boom — dinner is served.
The only catch to this pantry powerhouse is that caramelized onions take over an hour to cook properly, and chances are high they will scorch a little and turn acrid and bitter. When I was in culinary school, I was taught that the enemies of caramelization are movement and moisture. I have come to respectfully disagree, at least where onions are concerned. Those elements are, in fact, exactly what's needed to achieve caramelized onion nirvana.
Enter this fail-safe technique for caramelizing onions, which uses a lid and some water to manipulate the moisture of the cooking onions, guaranteeing sublime sweetness. Properly caramelized onions are spreadably soft but maintain their individual strands, are uniform in their mahogany color, and taste silky-sweet with a hint of onion bite.
Since it takes a bit of time and a careful eye, I do the bulk of my onion caramelizing on the weekend. I let the cooked onions cool to room temperature then divide them into ice cube trays to freeze and use throughout the week. Sometimes, depending on what I plan to use them for, I puree them before freezing them. The pureed onion ice cubes are great for melting into sauces and soups, while longer onion strands are ideal for adding to rustic soups and clinging to curly pasta shapes.
However you plan to use these caramelized onions, start with more onions than you think you'll need. They'll cook down to a fraction of their original volume.Be sure to choose a heavy-bottomed skillet with a light interior — it will make it easier to monitor the browned bits in the bottom of the pan to avoid scorching the onions.Peel the onions. Halve and slice lengthwise into uniform pieces .Heat oil in a 10- to 12-inch high-sided skillet over medium-high.
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