It’s been a while since I posted a recipe.
Sometimes I get a hankering for caramelized onions, but it’s a bit of a hassle making them. I also sometimes get a hankering for Vidalia onions, but they’re only available during certain times of the year. This recipe solves both problems. I used a three pound bag of onions, but any amount can be used.
Vidalia onions, or some other sweet onion, sliced
Butter or oil – I used light sesame oil, but any other light oil would work
Salt to taste
Sugar to taste
I used my stainless steel pressure cooker which has a very thick bottom, because it’s pretty deep, and for this process, a thick bottom is a good idea. When the onions start out, they take up a lot of room. They cook down to a fraction of their original volume, but they need that extra room in the beginning. Add oil to the pan to coat the bottom, and add the sliced onions. Cook on medium heat for a few minutes, stirring frequently, and then turn the heat down to medium low to low and cover the pot. Stir the onions fairly often to prevent burning. Add water if needed to keep the onions from drying out. After the onions have become very limp and are darkening, stir less often, allowing the onions to caramelize on the bottom of the pan. When the onions caramelize a bit on the bottom, scrape it up and mix it in with the rest of the onions. Keep doing this until the color is a deep, rich, brown.
At this point, the onions could be left lumpy, or they can be blended with a stick blender to make them smooth.
Add the salt and sugar to taste.
Store in the refrigerator unless it needs to keep for a long time. I like to freeze some of it in ice cube trays and store the frozen cubes in the freezer if I want to store it for more than a few weeks.
I especially like to put some of this on baked potatoes, and baked sweet potatoes.