#16 Carmelized onions, a cooking essential

I use a lot of caramelized onions (as you can obviously tell from the dishes I’ve posted previously). …and I’m not a fan of raw onions – period. I feel like caramelizing them adds so much more flavor to any dish with just a little bit of effort. …so to all of you out there that have no clue how to do it, here’s a quick tutorial. I’ll be referencing this a lot when I cook, so it’ll come in handy.

One thing to know is that they do tend to smell up the house (but I like it) – if you’re not a fan, I would do it on your grill burner outside. It’s just as easy…

So all you need are some onions and about a dollop of olive oil. Chop the onions in thin slivers as shown below:



Then just put them in a frypan set on Medium with a drizzle of olive oil and let them cook away. It’ll probably take 25-30 minutes. The first 10 minutes I don’t really stir that much ….then once they start browning, I stir every couple minutes…