Such a simple thing, Caramelized Onions, but so many people fail to actually extract the sugars from the onions. I’ve had steamed onions, burned onions, and mushy onions from friends. So this is to all of you to help you learn how to make the perfect Caramelized Onions!
The process for caramelizing onions is simple. But there are a few things to remember:
- Don’t put too much in your pan! I‘ve made this mistake many times when trying to cook for a large crowd. Instead do the onions in small batches. You will be pleased with the results.
- Let all the water evaporate in at least 2 additions. Be sure to give the onions time to release their sugars.
- Don’t burn the onions! This is a common problem, most people see the brown color and think they need to actually burn the onions. You don’t. A few thin pieces may be burned, but try to limit the burned onions.