Great on burgers, pizzas, quesadillas, nachos, sandwiches.….and probably a myriad other places as well!
If you make these ahead of time, you will need to slightly re-warm to use so the butter isn’t coagulated on the onions. (so sorry to have to use the word ‘coagulated’…ew.)
finished Caramelized Onions will equal less than half of the original volume of the raw onion. Multiply recipe as needed
1 very large sweet onion such as Walla Walla, Vidalia, or Supersweet
4 tablespoons unsalted butter
I like to cook caramelized onions in a cast iron pan. Maybe it’s nothing, but they seem to work out better for me. Feel free to use what you have.
Melt the butter in a heavy pan over medium-high heat. Add the onions and toss them around in the butter to coat. Let them sit and saute until they begin to wilt and brown. Move them around with a spoon. They shouldn’t really stick, as they are releasing juices into the butter, but they will if you don’t keep watch.
Continue cooking in this way until the onions are quite brown around the edges (eeek-yum!) and nicely soft through to the middle. I don’t mind a tiny bit of crunch left, but there shouldn’t be any raw taste left. It just overpowers the sweet result you just spent 20 minutes trying to achieve. On the flip side, don’t let them cook to oblivion–they shouldn’t fall apart at the touch.