Best Caramelized Onions Ever

The title of this post is self-explanatory. Mostly because the recipe I tried which led to the discovery of this failed miserably – French Onion Burgers? More like awkward stewy French Onion Sloppy Joes. Not exactly what I was looking for. And the meat dried out. Damn. Too excited about the onions to care, though.

Small victories, y’all. Next step? Trying these onions with oven fries and aioli a’la In-N-Out.

By the way….if anyone has a decent burger recipe, please pass one along. I’ve been complicating things and I’d like to know that I could feasibly throw a successful cookout.

The Best Method I’ve Ever Found for Obtaining Caramelizing Onions

Put about 2 tablespoons extra-virgin olive oil in a pan over Medium High.

Toss in the onion (1 large one – halved and thinly sliced) until lightly caramelized, then sprinkle with 1/2 teaspoon each sugar and salt.

Turn the heat down to Medium Low and cook until deep golden, stirring and shifting the onion about occasionally – 15 minutes ish.

Then, add 1/2 cup low sodium vegetable broth and 1 teaspoon Worcestershire sauce. Simmer until the liquid is almost gone and the onion is soft – 8 minutes ish.

Shrek: Ogres are like onions. Donkey: They stink? Shrek: Yes! I mean…no!

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