The Table Today.

Cast Iron Caramelized Onions

thetabletoday.com

 

Makes: 10 oz

 

Ingredients:

 

3 large yellow or Spanish Onions

2 Tbsp Extra virgin olive oil

1 Tbsp Butter, optional

Kosher salt

A pinch of sugar, optional

 

Step 1.

Heat the oil and butter in a 12-inch cast iron skillet over medium heat.

 

Step 2.

Add half the onions and stir to coat with oil and butter. Add half the salt and a pinch of sugar. Sauté until onions aresoftened and translucent, 2-3 minutes. This will create room for the other half of the onions. Add and stir in the other restof the salt. Cook for 2-3 more minutes.

 

Step 3.

Reduce heat to medium low. Cook for 50 to 60 minutes, stirring every few minutes. The timing will depend on the size ofyour onions and the heat of your stove. If pan is too dry or onions begin to stick, reduce heat to low and add just atablespoon or 2 of water to dissolve the fond (sticky sugars that form in the bottom of the pan), and stir in. This "glaze"will intensify the flavor. When onions are very soft, dark golden brown, and caramelized, they are ready. If you want adeeper color, turn the heat up and stir continuously, paying close attention so as not to scorch or burn the onions.

 

Store in airtight container in refridgerator for up to a week, or freezer for up to 2 months.