The perfect caramelized onions need only three ingredients: onion, salt & olive oil.
First things first. The process of caramelization removes water from a substance and breaks down the substances natural sugar in the process.
Caramelization does not require added sugar. Fruits & vegetables have there own varying degrees of natural sugar. On average, onions have 4.2 grams of natural sugar. As a result, adding sugar is not necessary for the caramelization process.
A labor of love. The real secret is that caramelization takes time, there is no shortcut. It also takes patience. It take frequent stirring and monitoring. Do know that like many things in life, this is a cooking technique that becomes muscle memory with time.
Burning v. Caramelizing: The difference between caramelization and “burnt” may be challenging to those attempting caramelizing onions. Browning is part of the natural caramelizing process. Look out for charring. This is sign that your pan is too hot.
1 TBSP of fat, 1 onion.
Simply remember that in order to caramelize onions, you will need 1 TBSP of fat per large onion.
Step by Step (Here, is an instructional video)
- Halve onion horizontally at the root of the onion.
- Peal the outer layer.
- Place the onion on the flat side.
- Thinly slice from the end of the onion to the root.
- Heat pan at medium-low heat.
- Add 1 TBSP of EVOO per 1 large onion.
- Stir occasionally.
- Lower heat as necessary as to not burn.
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