So, I’ve always loved carmelized onions. Never been a fan of raw onions..like when people eat a chunk of onion with their catfish…yuck. But cooked onions…always there. I always cook onions for pasta or stir-fry, enchiladas or fajitas. But, this weekend, I decided I wanted to make something with CARMELIZED ONIONS. the pretty kind. the kind that are so yummy and sweet. So, I did a little research and then last night I played (and documented the journey)
sweet yellow onions work the best.. peel the outside layer and cut off each root end.
cut the onion in half and slice each half in 1/4 in strips. keep them thin, you will be glad later!
in you skillet (had to pull out the iron skillet for this one!) put 3-4 T butter and 1 T oil. I watched some video online and they said a reason about a lower cooking temp. I tried it and it worked so that’s what I would suggest doing. Melt the butter on medium heat. you dont want the skillet to get too warm or the butter burnt before it is all melted.
once the butter is melted, add all the onion slices to the skillet
toss the onions so that all are coated with the buttery goodness. Cook onions on low. I did level 3 out of 8. It takes 30-40 minutes, but for once I actually tried the full time and it was so worth it.
stir the onions from time to time. watch the onions and make sure they arent burning. you may need to pull thin slices once they start turning the color below.
they may look like a bowl of worms, but I’m just saying they were sweet buttery slices of heaven.
My goal was to add these to a pasta dish I was craving, but really I could have just taken a fork and had this bowl for dinner!!!
Weird post I know, but I tell you it was good lesson in patience and nurturing. Who knew carmelizing onions would be a lesson in life vitues!
