Caramelized Onions

I wanted to do something interesting with the bag of onions I had in the pantry this past week. Typically I would chop and dice these and use in a variety of dishes, or simply make delicious onion rings. As I wanted to make cheeseburgers, I decided instead of using raw onion on the burger, that I would caramelize them. This process only took about twenty minutes, and was fantastic.

Recipe for Making Caramelized Onions

Ingredients:

  • 3 TB unsalted Butter, or you can use olive oil
  • Onions, you decide on how many you want; I used two small, two medium white onions
  • 1 TB sugar

First cut the onion in half and remove the outer skin. Then slice thinly to allow shoestring type length, making sure to separate all pieces. In the meantime, add the butter or oil to a medium sized skillet and cook on medium heat. Once the butter is heated through, add all of the onions.

Do not worry if the onions pile up high as over the course of the cooking time, they will cook down. Lower the heat medium-low and keep cooking the onions, tossing or stirring from time to time. Nearly twenty minutes later, you onions will turn from white to a deep brown. Once you begin to achieve this colorization, this begins the caramelization process.

Now I served these on top of a cheeseburger with monterey pepper jack cheese and smoked bacon, alongside a baked potato. I could have simply used these onions on top of the baked potato, served on the side, or placed in a big mug with a spoon.

These onions were so delicious, and waking up the following morning had the house smelling like a sweet, delicious onion. Sounds goofy regarding the smell, but it made me want to make them the next day. As my wife said, “why don’t we have these every night?!”.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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