Know Your Browned Onions
January 6th, 2011 - By Lari Robling
A quick search on browning onions turns up contradictory advice: cook covered, don't cook covered; add liquid, don't add liquid; use butter only, use oil only. Well, you get the dilemma. Here's what works for me, so I stick with it even if the kitchen science gurus Alton Brown and Harold McGee might not agree.
To slice my onions thinly, I cut them in half lengthwise and place the halves on the flat side. Cut parallel to the root end to get nice, even half moon pieces.
I like an iron skillet, but you can use a sauté pan. Whatever you use, it should be large enough to make a single layer of onions. Heat on high and add some olive oil and butter, enough to liberally cover the bottom of your pan—then add your onions. It should sizzle.
Next I sprinkle a pinch of sugar—and I do mean a pinch, the goal here is not to sweeten the onions but help with the caramelization process. Sprinkle a pinch of kosher salt as this helps break down the onions to cook a little faster.
Reduce heat so that they are cooking gently. Be patient. There's no getting around that perfectly browned onions take a little time. Keep an eye on them and stir every so often to get nice even coloring.
January 12th, 2011 at 9:54 am
I like the bit about adding a pinch of sugar and salt for caramelization. Score extra points for using a cast iron pan!!!
January 13th, 2011 at 10:34 am
Thanks for the comment! and cast iron is definitely where it's at. If you need advice on caring for those awesome pans you should check this out too.
January 13th, 2011 at 10:42 am
Thanks Janelle! Do you have a healthy recipe using browned onions you want to share?
January 17th, 2011 at 11:55 am
I like the idea of adding a pinch of sugar for carmelization. I need to try that as the only option that has worked for me to get beautiful browned onions is to add more butter! Not good when I am trying to eat healthier. Will let you know how that works out for me.