Caramelizing onions

Caramelizing onions is something everyone should do at least once. You need the right size pan (if the pan is too big, they will color too quickly, and if it’s too small, they will steam and might not color) and a little patience. Salting the onions early on in the cooking slows down the caramelization, helping them develop rich, even color. You might need to transfer your onions to a smaller pan as they cook down. Cook them a little longer than you think you should. Once they are done, you can deglaze the pan with a touch of vinegar if you like.  

Add them to a grilled cheese with comte or gruyere, and it’s french onionish. Use your waffle iron to press and cook your grilled cheese for something special.

Add caramelized onions to soft scrambled eggs or an omelet. Have them with your skirt steak or brisket along with some horseradish cream sauce. Or buy some puff pastry and make Corina’s pissaladiere. Or buy some of Jared’s pie dough disks and make a rustic, savory galette with goat cheese and caramelized onions… stop there or keep going and add roasted winter squash and radicchio.