How to: Make Caramelized Onions (My First Time!)

by Jaime on June 27, 2009

I figured I would screw this up royally, but as it turns out, I didn’t do so bad. My friend A., who’s also a bit of a chef extraordinaire, was absolutely my inspiration… because if I have to get jealous over her food one more time, I’m going to scream. :)

This was pretty basic. Ingredients were: 1/2 white onion, approx. 2 tablespoons of olive oil, half a teaspoon of brown sugar, and about two tablespoons of red wine (because I had absolutely no white on hand).

Oh, and a me!

First part was basic: chop up the onion.

I poured the oil into the pot next, let it get up to a hot temperature (not burning, but to an almost water-like consistency) and tested it with some onion.

Then, came the waiting. I took a couple of step by step pictures of how it started to look as time went on:

(at about the second picture was when I put in the bit of brown sugar.)

Here’s where it got tricky for me. I couldn’t gauge how long it needed to be in there, so I may have overcooked them… a bit. Not a ton, but enough that I know it could’ve been better.

They were probably about five to ten minutes away from being perfect here. I, of course, cooked them a little too long. But, believe me, I’m not complaining. They were absolutely amazing (and I wish I took a picture of them NOT covered in ketchup and mustard)!

So, they are now resting comfortably in my stomach after resting (also comfortably, I presume) on top of my Boca. I love lazy weekend days where I can just enjoy lounging around, eating kick ass food (I made pancakes and sausage for breakfast today…) and just generally being happy. It sucks being sick, but I’m still enjoying myself a bit.

Hope you’re having something like my weekend.


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