Food, Fun, NYC, savory

The Basics- Caramelized Onions

This is such a simple task, but so worth the extra effort and time! I am designating a whole post to this because I think it is so important.  I was also stuck buying a whole bag of onions because that was all that was for sale and I knew I would not want to deal with tearing up while cutting raw onions every day for a week.  It will also come in handy tomorrow if you stay tuned.

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The great thing about onions is that they can be eaten raw (although I believe they are too overpowering) they can also be eaten more on the “burnt” side which just means they have a deeper caramelized flavor.  I like to put the raw onion in a sauté pan with a bit of olive oil. I give that a good sear for 5-7 minutes before adding water to soften the onions for another 15-20 minutes over medium heat or until all water is gone. 

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Other additions can include minced garlic, spices, herbs, vinegars, and of course salt and pepper.  Once they are caramelized leave in the fridge to add to virtually any dish from breakfast (eggs) to lunch (soups, sandwiches, and salads) to dinner (pasta, meats, or grains) and beyond (on a cracker with cheese).

IMG_2639 These onions still need another 10 minutes, but have already made a huge transformation and can be eaten at any stage in the process.

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