- Cooking Time: 120 minutes
- Servings: makes 3/4 cup
- Preparation Time: 10 minutes
- 3 tablespoons unsalted butter
- 3 large brown onions
- Sea salt and freshly ground black pepper
- In a medium-large stock pot, melt the butter over low heat. Using a metal spoon, remove the milk solids from the surface -- they will appear as a creamy colored foam. (This is the part of the butter that has a low burning point, so removing them helps prevent whatever you're cooking in it, from burning.) This is essentially a quick way to clarify the butter.
- Turn the heat to medium-high and add all of the onions. The caramelization process will take about 1-1/2 to 2 hours. During the first 15 minutes, stir the onions every few minutes (I like to use metal tongs at this point). Once the onions are soft, reduce the heat to medium-low and stir periodically. Every so often the bottom and sides of the pan will begin to brown. This is what you want! Use a wooden deglazing spatula to work that back into the onions. When the onions are done, they will be very soft, golden brown and very sweet. Season to taste with salt and pepper.
NotesCaramelizing onions slowly on the stove brings their natural sugars to the surface, creating an unbelievably intensely rich, sweet flavor and a spreadable consistency. It's like gold. Really. It takes a little while, and a lot of volume turns into a little. And yes, it's all worth it! These onions will enhance anything they come in contact with! So I must share them with you!
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