Caramelized Onions

The bulb of the onion is actually leaf tissue, not root tissue (as per commenter, previous). Cutting through the root then does mean from the top, down through the obvious root end. If this were a carrot, your confusion would be warranted.

She uses the same method with only one pound of onions in the recipe in her cookbook, French Onion White Bean Bake, which is excellent, and they cook faster with only one pound of onions.

A small jar of these in the fridge is like money in the bank. Add endlessly to eggs, stir fry, meat, anything, with no effort.

I love french onion soup, but hate caramelizing onions. Takes so much time and they get so mushy :-( To avoid this, I used dehydrate onion slices from my garden and saute them in olive oil until nicely brown (3 minutes or so) They brown fast so be vigilant! When they are done I pour broth over them and simmer for 10 minutes to re-hydrate. Top with a big crouton, cheese and run under the broiler.

This recipe is turning out to be a treasure to stash away in the freezer for when the winter comes, and when it's too cold, and I don'r want to go out--so economical, yet yields such rich dividends. I love Ali Slagle's recipes, have her cookbook, and look forward to every new recipe she publishes on the New York Times. I have multiple sclerosis but still love and prefer to cook for myself, and her recipes are unfussy and easy to make.

So simple and yet yields so many large dividends! I am looking forward to using these in Deborah Madison's recipe for butternut squash and caramelized onion soup next weekend when the last of the October warmth ends and cold-weather soup season begins.

What's the difference between using unsalted butter and then seasoning the onions with salt versus just using salted butter?

Deeper flavor, longer onion.

You can microwave peeled and slice onions for a minute or so per onion in advance to drive off some of the water, which slows the caramelization process. Saves some of the time spent stirring over heat.

Good! I've considered a small jar of caramelized onions in the fridge to be a staple. It adds an excellent touch to many dishes. I had only 1.5 lb of onions, but this recipe is completely flexible. I liked using a large, wide skillet instead of the soup pot I'd previously used for this. The pan's nonstick lining made it unnecessary to add water. I did add the tablespoon of white wine. Some of the result went into a quiche with artichokes and grated Cheddar, Fontina, and Manchego. Delish.

A whisky or brandy works well in place of the wine. I cook the onions down to a much richer color, smother a Brie or Camembert a covered Brie baker and bake the whole thing until the cheese is just the right texture, about 10 minutes on 350. My baker fits in my toaster oven, making it even easier. Smells, looks, and tastes like it much more work than it is.

I do 3-5 onions in 2 large cast iron pans in a bit of olive oil on the gas bbq at about 400 degrees for about 40 minutes, stirring occasionally until they are dark brown to black. They go into a family recipe, viande noire, with about 3 pounds of large well browned chunks of beef brisket or blade, lots of sliced garlic, some salt and water 2/3rds up,bring to a boil, then low simmer 3-4 hours. Some onions in broth are frozen for onion soup base, the rest for stews. Simple and delicious!

If you slice onions next to your sink, with the water running (spray mode works even better), you will dramatically reduce your tears.

I make these weekly, I saute in chicken fat, beef fat or bacon grease...I add dry vermouth or brandy, sometimes red pepper flakes. Love it when I get bits of almost burnt onion in it for an extra layer of flavor. Mine takes at least 45 minutes to come to a beautiful caramel tone .....and if it's too watery, I leave the cover off for a few minutes. It's delicious stirred into pureed cauliflower or a quick pork hash or to elevate a burger or a grilled cheese sandwich.