Caramelized Onions | ChopChop
This recipe really brings out the sweetness of the onion. Caramelized onions are great on pasta, hamburgers, sandwiches, pizzas, or in omelets— or substitute them for raw onions in a salad.
Sharp knife (adult needed)
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add the oil.
- Add the onions and cook for 10 minutes, stirring occasionally.
- Turn the heat down to low and cook until the onions are lightly browned and almost syrupy, about 35 minutes, stirring occasionally at first and then frequently as they start to brown. If the pan starts to seem too dry, add water, 1 tablespoon at a time. (You might be surprised by how much the onions shrink!)
- Use right away or cover and refrigerate up to 2 days.
Add 1 teaspoon of chopped fresh rosemary or thyme (less, if you're using dried) when you add the onions, to give them a herby flavor.
Stir in 1 teaspoon of balsamic vinegar, right at the end of cooking, to give the onions a sweet-and-sour flavor.