 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup! Ingredients:
1 1/2 lbs onions, peeled, halved, and thinly sliced |
1 teaspoon garlic, minced |
1 teaspoon olive oil |
salt and pepper |
Directions:
1. In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
2. If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
3. Add salt and pepper to taste.
|
|