Anyone who knows me is aware caramelized onions are one of my favorite things to add to pretty much any dish. I love the texture, color, smell, mouth feel, … everything. They are just so delicious and rich. Caramelized onions are also perfect for someone with a sweet tooth like me. Fortunately, if made properly they don’t need any added sugar to caramelize.
I’m not kidding when I say I would add them to everything possible: salads, a grilled chicken breast, a soup, a wrap, on top of eggs, on fish, on top of stews. Stay tuned for Thursday’s video recipe where Juno and I show you how to prepare Spinach, Kale, and Beef burgers topped with these delicious caramelized onions.
- 2 large yellow or white onions thinly sliced (émincé)
- 1 tablespoon ghee
- ¼ teaspoon sea salt
- water as needed
1. Place a medium sauté pan on the stove on medium high heat.
2. Add the ghee to the pan and let it melt.
3. Add the onions and immediately add half of the salt (reserve the rest for the end as needed). It is important to add the salt as soon as you put the onions on the pan since the salt is what helps release the juices of the onion.
4. Once you’ve added the onions and salt, turn the heat to medium low.
5. Let the onions cook for about 15 minutes stirring occasionally. If the pan starts turning brown on the bottom add a tablespoon of water to deglaze. The browning occurs due to the sugars released by the onions. By deglazing you are reincorporating those sugars into the onions and also giving them that beautiful auburn color apparent when they are done.
Cooking time may vary according to the size of the onions.
If you want to make a bigger batch to keep in the fridge use a little mix of water and butter to reheat.
Enjoy and Salud!