Caramelized Onions
Keeping caramelized onions on hand gives you an option to take even a relatively drab dish to a higher level of subtler flavor, and show how much you care about those people you are feeding. They work wonders on sandwiches, in soups, or on top of your favorite pizza.
Caramelized Onions:
4 large yellow onions
¼ c. unsalted butter
3 T. dry white wine
Sea salt and black pepper, to taste
Halve the onions from tip to root. Place each half flat side down. Cut off ends. Take off the onion paper. remove the papery outer layers. Slice each half lengthwise into strips.
Tip: Cutting strips too thinly will result in burning; take care to not slice too thinly.
In a large saute pan, preferably with high sides, melt butter. A medium heat works best.
(Non-stick pans should be avoided as they interfere with good carmelization.)
Add onions to butter. Give them a good stir until they are coated in butter.
Cook for 45- 50 minutes, stirring every 5 minutes or so.
This ensures they cook evenly and they don’t stick to the pan
Note: The quantity of onions you are cooking and the age of the onion will affect the cooking time.
Deglaze the onions with the dry white wind once they reach the desired color.
Add more liquid, if necessary, to scrape up all the browned little morsels of flavor. Salt and pepper the onions to taste.
Remove from heat and allow to cool.
Once cooled completely, put into containers and store in the refrigerator up to a week. Alternately, freeze.
