Okay, first off – I am going to say right here and now that I do not like onions for the most part. If they are raw and on my plate, I pick them off. I use a fork, too, since I don’t want the onion smell on my hands. I won’t eat big chunks of onion in soups or stews. I do, however, like onions that are caramelized, but only in thin strips. I also will eat fried onion strings as well (of course they are fried, who wouldn’t like them). Caramelized onions are a very different animal than regular onions. The onion flavor is really mild and there is the addition of the caramelization that occurs given them a different flavor. They are really easy to make. They just take a little bit of time.
I used 2 big Vidalia onions here. I think yellows or Vidalias are the best. Have not tried red onions as I dislike that kind the most!
Peel the onions and use a knife or mandolin to cut very fine slices of onion. The thinner the slices, the faster they caramelize.
In a large saute pan, put in 2 tablespoons of butter and a drizzle of liquid oil).
Turn the heat to medium high and add in the onions.
After a few minutes, I like to add a pinch or two of salt. This helps to draw moisture out of the onions.
Cook for a while over medium high heat, stirring occasionally until the water cooks out of the onion.
Once the water cooks out, the onions will start to become translucent and take on some color:
Now you have to pay more attention to the onions and do a little heat management. Stir the onions frequently and if they look like they are really sticking to the pan, lower the heat to medium.
Keep cooking and stirring:
You want a nice chocolately color to the onions when they are done. If you happen to have some red wine on hand, add a few splashes for some extra flavor. We don’t drink wine, so none available!
Onions nicely caramelized.
They shrunk down quite a bit, too. Those 2 big onions gave about this much:
I use these mostly as a condiment for things like my omelet last night:
Or top a burger with them:
Since it takes about 30-40 minutes to do these, I will make a lot and freeze the rest. Then I can just scrape out some onions for a topper and reheat them. Works like a charm!
So, still a raw onion hater, but I will eat these!