How to caramelize brown sugar recipe

Quantities rely on just how much caramelized onions you want to create. Within this example, 5 large raw onions produced a couple of cups caramelized onions.

Ingredients

• Several medium or large onions, yellow, white-colored, or red
• Essential olive oil
• Butter (optional)
• Salt
• Sugar (optional)
• Balsamic vinegar (optional)

Method

1 Cut the onions root to tip: Slice 1/2-inch from the stem ends from the onions and also the roots from the root finish. Put the onions cut side lower around the cutting board. Cut them in two with the root finish. Peel back the peels in the onions.

Lay the onions cut side lower making angled cuts into each onion, aimed in the center, cutting almost completely, although not completely with the root finish. Result in the cuts for your preferred degree of thickness.

The main finish can help contain the onion together while you work, which makes it simpler to chop. Then cut a V within the root finish to chop the tough root holding the slices together.

2 Heat essential olive oil and butter, add onion slices: Make use of a wide, thick-bottomed saut pan for optimum pan connection with the onions. Coat the foot of the pan with essential olive oil, or a combination of essential olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high temperature before the oil is shimmering. Add some onion slices and stir to coat the onions using the oil. Spread the onions out evenly within the pan and let prepare, stirring from time to time.

For the way strong your stovetop burner is you may want to lessen the heat to medium or medium low to avoid the onions from burning or becoming dry.

After ten minutes, sprinkle some salt within the onions, and if you would like, you can include some sugar to assist using the caramelization process. (I add no more than a teaspoon of sugar for five onions, you can include more.) One trick to maintaining your onions from becoming dry because they prepare would be to give a little water towards the pan.

3 Prepare, stirring every couple of minutes: Let prepare for half an hour for an hour more, stirring every couple of minutes. When the onions start sticking with the pan, allow them to stick just a little and brown, however stir them before they burn.

The secret would be to allow them to alone enough to brown (should you stir them as well frequently, they will not brown), although not such a long time so they burn. Following the first twenty to thirty minutes you might want to lower the stove temperature just a little, and add a bit more oil, if you discover the onions are verging on burning.

Metallic spatula can help you scrape in the browned bits from the foot of the pan because the caramelization proceeds. Because the onions prepare lower, you might find you have to scrape the pan every minute, rather of each and every couple of minutes.

Still prepare and scrape, prepare and scrape, before the onions really are a wealthy, browned color. In the finish from the cooking process you might like to give a little balsamic vinegar or wine to assist deglaze the pan and produce extra flavor towards the onions.

Store refrigerated for a few days within an air-tight container.

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This is a time-lapse video I made from the caramelization process, to exhibit the way the onions prepare lower and caramelize during the period of an hour or so (https://vimeo.com/2917598 ):

I made some simple caramelized onions but added some poultry meat towards the mix, it had been quite good.

Just thorough directions regarding how to caramelize onions. They certainly contributed to my French Onion Soup recipe!

• August 9, 2016