One of the best ways to elevate a dish is with caramelized onions. Of course they’re the backbone of French onion soup, but they’re equally delicious spread on a tart with goat cheese for a simple yet decadent appetizer. Stirred into sour cream and herbs, the silky-soft sweet and savory onions form a classic dip. But caramelizing pungent raw onions into a velvety tender and golden brown treat takes a fair amount of effort and time. How can you ensure the onions come out evenly cooked and pleasantly sweet rather than burned and bitter?
There are plenty of methods to caramelize onions, but all generally call for slowly cooking thinly sliced onions in a bit of fat and stirring occasionally to encourage even browning. There is no consistent way to evenly brown onions in a short amount of time, and you can expect it to take at least an hour, often much longer.
See the methods here.
