Golden brown and sweet, you'll find caramelized onions adorning everything from "pierogi" and finger dumplings to meat patties and other vegetables. Some people even slather them on bread!
Caramelized onions are indispensable in the Eastern European kitchen and knowing how to cook them just right is a skill worth having. The watch words here are "low and slow."
View these step-by-step instructions for making Caramelized Onions.
Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 4 tablespoons (1/2 stick) butter
- 3 large onions, thinly sliced
- 1/2 teaspoon salt
Preparation:
- Melt butter in large skillet (cast iron works great) over medium-low heat. Add onions and salt and cook, stirring occasionally.
- Getting onions to that wonderful sweet and caramelized stage takes a while, usually 45 minutes, so be patient. They don't take much watching so you can multitask. Just don't rush the process or you'll end up with burned, bitter onions.
- How you use caramelized onions is limited only by your imagination. Besides their traditional use on "pierogi" and other dumplings, they make a great appetizer when mounded on slices of crustless rye bread.
