Recipe: Caramelized Onions

Caramelized Onions

Yield: About 5 cups onions and 2 cups liquid

Whenever Vidalia or Sweet Maui onions show up in my local market, I buy a whole case, run home, and get out my slow cooker. I promise that the heavenly aroma of onions gently simmering will make your kitchen the most sought-after room in the house. The addition of these sweet golden brown onions and their cooking liquid will enliven a multitude of dishes in a way you never dreamed possible. Be sure to make extra to freeze—having them safely tucked away is like having extra money in the bank.

6 to 8 Vidalia or other sweet onions (approximately 2-1/2 pounds),
3 to 4 inches in diameter, stem and root ends removed,
peeled and left whole
1/2 cup (1 stick) butter or margarine
one 10-ounce can chicken or vegetable broth

Place the onions, butter, and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours. Different slow cookers will take different amounts of time. It's almost impossible to overcook this, so go for the deepest brown.

Use the onions and liquid to flavor soup, stock, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (first drain off the liquid).

Store in zippered plastic bags in the refrigerator up to 2 weeks, or in the freezer up to 1 year.

Variations: Add cloves of peeled elephant garlic or a handful of shallots along with the onions.

from:
Lora Brody Plugged In
by Lora Brody
William Morrow and Company, $25.00
384 pages; 1998
Recipes and photos reprinted by permission.

Lora Brody Plugged In

Recipes

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Modified August 2007

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