I use my friends to gauge what sorts of recipes I should develop. When I asked them about doing a recipe for onions, one of them asked, “Can you please teach me how to make caramelized onions? I ALWAYS burn them.”
Caramelizing onions is all about low and slow cooking. If you rush it and forget to stir CONSTANTLY, they will burn. Cooking them slowly and over low heat requires less babysitting. The gentle heat and occasional stirring draws out the onions natural sugars, turning them into sweet tender ribbons of flavour.
This recipe makes 1 cup worth. If you store them in an airtight container in the fridge, they’ll last up to 2 weeks. Great to have on hand for scrambled eggs, mashed potatoes, salads, burgers, pizza – you name it!