We caramelize onions using a method demonstrated by Alton Brown in the Good Eats episode “A Bowl of Onion”. Since his show has ended it’s run on Food Network I thought I would jot down the recipe here in case they pull it from the site.
- 5 pounds sweet onions (like Vidalias) or a combination of sweet and red onions
- 3 tablespoons butter
- 1 teaspoon kosher salt
- Trim the stem end of the onion and remove the skin. Using a mandolin cut the onions into 1/8″ slices (aka rings). If you don’t have a mandolin then cut the onion in half stem to root and cut half moon slices.
- Heat an electric skillet to 300°F. Add butter and melt. Cover the bottom of the skillet with melted butter.
- Add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet.
- Cook uncovered for 15-20 minutes. Do not try to stir during this period; just let the onions start to reduce in volume.
- Stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour.
We typically serve caramelized onions along with sour cream along side perogis, succotash and some type of pork product.