As a child, I would have picked onions out of many dishes. I wouldn’t have wanted them on a salad, in a sandwich, probably not in a soup either. However, with age I developed a more adventurous palate. In fact, I still am opening my mind to new foods, but that is a whole different post.
As I developed an appreciation for onions, I began to try them in different forms for a variety of dishes. I would saute some diced onion and add it to an omelet. Thinly sliced red onion would top a tossed salad. Depending on whether I wanted crunch or not and a sweeter or tangier flavor would determine how I prepared the onion.
Having removed onions from my “yucky” food list, I opened myself to many more foods when dining, which led to my discovery (many years ago) of caramelized onions. However, I remained hesitant to make them at home. Instead, I would saute onions, but I missed that sweet flavor. So, a few years ago, I started tinkering with a few different caramelized onion recipes, until I found a combination that worked well for me.
Although, you need about 30 minutes to prepare this recipe, most of the time is spent waiting. It is very easy, almost fool-proof. And for the flavor that these onions delivering, it is well worth the wait.
- 1-2 Tb. extra virgin olive oil
- 2 yellow onions, thinly sliced
- 1/2 Tb. sugar
- Heat a nonstick skilled over medium heat. Coat pan with olive oil, and add onion.
- Stir to coat with oil. Allow onions to cook slowly, lowering heat if onions appear to be browning too quickly (or burning).
- Stir occasionally. Add sugar after the first 15 minutes of cooking.
- Continue to cook for another 15 minutes, or until onions are golden brown and extremely tender.