Caramelized Onions are a fantastic condiment to have readily available in your refrigerator. I use them to add a comforting layer to many smushies – small open faced sandwiches. They are especially enhancing in beef and all types of roasted vegetable sandwiches.
This is really very easy to make. The onions shrink a lot when cooked, so if you double the recipe, you will at first have a mountain of onion dice. But, afterwards you’ll be happy that you have extra to savor.
Other ways you can utilize caramelized onions:
- feature on flat bread
- enfold in an omelet
- smother a bacon cheddar burger
- mix an equal amount with sour cream for homemade French Onion dip, yum
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion cut a large dice, between 2 and 3 cups
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon kosher or sea sa
Heat a medium size pot over high heat. When hot, add in the butter and the oil. Swirl around to coat bottom of pan.
Once the butter is melted, sprinkle in the onion. Once it starts to sizzle, turn heat down to medium low. Stir periodically for 20 minutes.
Sprinkle in the brown sugar, Worcestershire sauce and salt. Stir again periodically for 10 minutes.
Let cool before use, then store in a covered dish in the refrigerator.