Diet: Vegetarian
Some people write caramelizing onions takes more than the 5 or 10 minutes—this recipe can take up to 3 hours! The time spent is well worth it though, especially when you make enough to freeze for future dishes. You can freeze them in an ice cube tray, or use a tablespoon and drop piles onto a cookie tray, allow them to freeze, and then place in an airtight container. Golden, gooey sweet caramelized onions—absolutely unrivaled in taste!
Ingredients
- 4 pounds Walla Walla onions (roughly 8 large onions)
- 4 Tablespoons butter
- Fresh thyme sprigs
- North Coast Co-op White Wine
- 1.5 teaspoons salt (or to taste)
Directions
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Slice root and top from onions and peel. Cut onion in half, lay flat side on cutting board and cut into ½ moons, about ⅓ to ¼ inch in width.
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Heat a heavy-bottomed deep skillet or large sauce pan over high heat, then add 4 tablespoons of butter. Allow butter to melt and as it begins to foam, add sliced onions and thyme sprigs.
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Stir mixture in pan, then cover and cook onions until they begin to get limp in the pan, around 10-15 minutes.
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Turn heat to low, add 1½ teaspoons of salt, stir and cover again.
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After cooking for 20 minutes, add 1½ cups white wine, stir again, and replace lid.
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Every 30 minutes or so, give the onions a nice stir. You may see a lot of liquid, but this will cook away in time. Continue to cook onions like this, checking on them every 30 minutes. This may take up to an hour or an hour and a half.
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When you notice the onions starting to brown, you will need to keep your eye on them and stir more often to prevent them from burning.
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When they become a rich, golden brown, they are done. Season caramelized onions with fresh ground pepper and salt, if desired. They are ready for whatever recipe you would like to use them in, or serve with bread or crackers.