MAKES:about 2 cups
TOTAL TIME: 35 minutes
WHY THIS RECIPE WORKS Caramelized onions are, quite simply, fantastic. And superversatile: Add them to an omelet or frittata. Top grilled cheese sandwiches or burgers with them. Toss some into pasta dishes or green salads. Sprinkle them over pizza or mashed potatoes. Or use them in our tangy Caramelized Onion Dip. Starting the onions in a covered nonstick skillet over high heat with water helped the onions quickly soften. Then we removed the lid, lowered the heat, and pressed the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. We prefer yellow or Spanish onions here for their complex flavor. Slicing the onions through their root end prevents them from breaking down too much during cooking. The tiny bit of baking soda converts flavorless inulin (a polysaccharide present in onions) to sweet fructose. These will keep refrigerated for up to three days or frozen for up to one month.
INGREDIENTS:
- 3 pounds onions, halved and sliced through root end into ¼-inch-thick pieces
- ¾ cup plus 1 tablespoon water
- 2 tablespoons vegetable oil
- ¾ teaspoon salt
- ⅛ teaspoon baking soda
INSTRUCTIONS:
- Bring onions, ¾ cup water, oil, and salt to boil in 12-inch nonstick skillet over high heat. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
- Uncover, reduce heat to medium-high, and use rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring, for 30 seconds. Stir onions, scraping fond from skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
- Combine baking soda and remaining 1 tablespoon water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl. Serve.
