Have you ever had a burger or a pizza out at a restaurant that had a special something that made it out of this world but you couldn’t quite put your finger on what the magic ingredient was? It just might have been caramelized onions. Caramelized onions sound elaborate but are actually the easiest thing to make. You thinly slice a bunch of onions and cook them, uncovered, over medium heat until they are golden brown. All of the sugar is released from the onions, making them sweet and caramel-ly. They keep for quite a bit in the fridge so sometimes if I have some extra onions I will throw them in a frying pan and cook them up so I have them on hand. They are great on top of burgers, grilled sandwiches, salads, pizzas, in pastas, etc.
2 large onions (red or yellow) halved and thinly sliced
1 tablespoon vegetable oil (you can also use butter or olive oil)
Kosher salt and freshly ground pepper
Heat oil in a large skillet over medium high heat. Add onions, season with salt and pepper, and sautee until they are beginning to brown, about ten minutes. Lower heat to medium and continue to cook the onions, stirring frequently, until deep golden brown, about 20 minutes. If the onions begin to dry out, add a little water to the pan. Store in the fridge for up to a week. You can also stir in a little balsamic vinegar toward the end of cooking time if you’d like – but the are also sweet and delicious as is.