Caramelized onions are easy to make and go on everything. Serve on burgers or sandwiches to add a deep and sweet flavor (take it to the next level with blue cheese). Top salads and baked potatoes to add texture and meatiness to light meals. Fold onions into pasta dishes and dips to serve a crowd, or pile caramelized onions onto pizza for a sophisticated topping.
When making caramelized onions I have two secret weapons: A well-seasoned cast iron pan & a bit of beer jelly. The flavor of the jelly is all personal preference. I like to use a mild beer jelly like Apricot Ale but dark beer jelly, coffee jelly, or even pepper jelly would be awesome too.
You might note that I have used no fat/oil and like to cook my onions on high heat. This creates the initial char and caramelization that is the building block for flavor. Sometimes I make these on the stove top, sometimes I place the pan onto the hot grill. You can add things like mushrooms and garlic to the mix if you like-- you can’t go wrong. If the mix gets too thick or sticks to the pan, thin it down with a tiny bit of beer or water. This is called deglazing and will allow you to scrape up all the yummy goodness from the pan.
(serves 1 onion lover)
1 large onion, sliced into 1/8" to 1/4" rings
1 Tablespoon beer jelly (or wine jelly, pepper jelly, etc)
Salt and pepper to taste
Heat a cast iron or other heavy-bottomed pan until very hot. Spread the onions thinly across the bottom of the pan. The onions should sizzle as soon as they hit the pan. Sprinkle with salt and pepper. When the onions begin to blacken & caramelize (this will take 2-3 minutes depending on your pan), use a wooden spoon to stir them. Cook for 1-2 minutes more and then add jelly to the hot pan. Stir the onions until they become soft a deep golden brown.
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