Me: You know what I think would be really good right now?
Him: A veggie burger with blue cheese and caramelized onions?
My favorite burger is: blue cheese, caramelized onions, smokey BBQ sauce, lettuce, tomato, on a whole wheat bun, with a veggie burger (Morningstar Farms griller patty is my favorite). And quite often, when I get it in my head that I need to make this vs wandering about town looking for the perfect veggie burger, I misplace my “perfect caramelized onions” recipe and search the Interwebz in despair, before finally finding my trusty recipe that I got from a Sur la Table cooking class instructor during a Mediterranean class I took a couple year ago.
So in the hopes that in the future, I can just remember that I blogged about it – horray digitized, and that you may also find this to be the best onions, ever, here’s the recipe.
How to Caramelize Onions
- 1 yellow or sweet onion (Walla Walla sweet are the tastiest, IMO)
- 1 tablespoon canola oil (I use olive oil, depending on what’s handy)
- 1 tablespoon butter
- 1/8 cup red wine vinegar
- Cut the onion in half (from top to bottom), and then slice in super thin slices
- Add oil and butter to skillet (I use my cast-iron skillet usually), turn to medium.
- Let the oil/butter get hot, then add the onions, salt, pepper, & vinegar.
- Stir occasionally (like every 5 is usually fine)
- Wait, wait, wait. The onions will slowly start to turn colors – usually about 20-30 min
As long as you remember to stir occasionally and not crank the heat up, they’ll be tasty, tasty onions. So, while you can make anything with these tasty onions: pizza, burgers, flat bread, eggs… I usually start them first since they’re so slow and then while I occasionally stir them, I get everything else ready. Then, I don’t feel like I’m watching a pot or whatever that saying is.
Bonus: If you can manage to NOT eat all the onions, saving a tiny bit for tomorrow and making an omelette with them is awesome: 2 eggs, a bit of blue cheese, a bit of caramelized onions, pour a tiny bit of BBQ sauce on the top. Delicious.