I discovered that freezing bananas in their skins doesn’t work well, at least not for me. If I tried to use them frozen, I had to cut the skins off with a sharp knife. If I thawed the bananas to use them, I was completely – and I mean COMPLETELY – grossed out by the slimy, watery mess that slid out of the blackened skins. Guh-ross.
I also discovered that store-bought frozen peaches taste like canned peaches (yuck) but fresh peaches, peeled and cut into chunks, freeze beautifully (name that movie) and make a really, really good smoothie. To which end I bought 8 pounds of peaches the other day. Yes, I do live alone, why do you ask?
I could go on. But the objective today is to crow about the caramelized onions I made on Sunday. When I tasted the finished product, I said, “Oh, mama, these are good!” Out loud. Alone in my apartment. Yeah, they are that good.
This is not quick, but it is easy. I spent about two hours, start to finish, but once the onions are in the pot, I had many 5-10 minute intervals to fill. In addition to achieving amazing onions, my kitchen is super clean!
The finished product.
Next time I will take before and after pictures.
Here’s the method/recipe:
6 large sweet yellow onions2 T. olive oil
2 T. butter
2 t. salt
Yield: 2-3 cups of yummmmm
Cut tops and root ends off of onions and peel. Slice onions lengthwise1 into small (1/4-1/2” wide) slices.
Heat oil and butter in large heavy dutch oven2 on medium until butter melts. Add onions to pot and stir to coat onions with oil/butter3. The onions will probably fill the pot to the top.
Cook on medium, stirring gently every 5 minutes, for 15-20 minutes. The onions will reduce in volume very quickly. When onions are translucent, sprinkle one teaspoon of salt over the onions; stir, then repeat with second teaspoon of salt and stir.
Continue to cook over medium or medium low4, stirring every 5-10 minutes until all of the liquid is evaporated. This may take an hour or a bit more. Use spoon/spatula5 to scrape up any browned bits from the bottom of the pot when stirring.
When the liquid is almost gone, reduce the heat. Continue to cook, stirring every 2-3 minutes, until onions reach the desired level of golden-brown deliciousness. It is important to watch the onions and stir frequently as you reach the end.
You can add a splash of wine or balsamic vinegar near the very end to add a bit of flavor and deglaze the pot. I’m sure I will try wine sometime because I love using wine in cooking but you may have deduced by now that I like these ridiculously delicious sweeties straight up.
1 I have no idea why cutting the onions length-wise is important, but every single recipe/video/guide I saw online (much research went into the production of these onions) specifically said to cut length-wise. Maybe next time I’ll cut them cross-wise. Yeah, that’s right, I get crazy like that.
2 I used my fabulous ceramic-coated cast iron dutch oven. Directions I read online said to use a large, heavy skillet with a large surface area. That would probably reduce the cooking time because the liquid would evaporate faster, but I love the results I got with the dutch oven and the ceramic coating is almost non-stick.
3 I added the onions in stages so stirring was easier.
4 You want more than a calm simmer, less than a full-on boil.
5 I used a wooden spatula for the whole process – it worked great.
The whole reason I spent two hours of my Sunday cooking onions is because I wanted to include them in my idea for breakfast pizza. I’ve been on a homemade pizza kick lately, sparked by this pizza crust recipe, so I've been googling and Pinterest searching all things pizza and somewhere along the line I came across recipes for breakfast pizza. Which compelled me to seek out interesting toppings, which led me to the caramelized onions.
After the onions were perfectly cooked, I baked them in a pizza topped with:
“sauce” made of cream cheese mixed with Rotelcaramelized onions (I probably don’t have to tell you that it was very, very hard to go easy on the onions)
cooked mild sausage
a sprinkling of shredded cheddar cheese
Now...how many places can I use caramelized onions??
What’s the tastiest dish you have created lately?