The past couple of years I’ve been having a love affair with caramelized onions. How could I not have known how delicious these slow cooked, sweet little morsels were. Now I make them on a regular basis and keep them in the fridge. The sampling during the cooking tends to lower the end quantity, so I always try to make a little more than the recipe calls for.
Adding the ginger gives the onions a little kick. Sweet + spicy is super delicious. I can’t wait to try a french onion soup with this combination. The caramelization process does take close to an hour to get the onions nice and brown so make sure you have the time.
Caramelized onions can be used many ways. Mix into mayo or greek yogurt for a dip or sandwich spread. Put on your burger (one of my favourites) or on top of a steak or pork chop. Place on top of a baked brie, or on crackers or baguette slices with your favourite cheese. Mix into eggs, on pizza, or in a pasta (mac and cheese). And of course these make the perfect french onion soup.
- 3 medium onions, sliced thin
- 3 tbsp fresh ginger, peeled and sliced into matchsticks
- olive oil
- In a pan over medium high heat add about 2 tbsp butter and a small glugg of oil. Drop in your onions, stir and spread them out evenly over the pan. Reduce heat to medium low. Keep your heat down and stir occasionally. The natural sugars in the onion will slowly release.
- After about 15 minutes add your ginger and a pinch of salt. Stir. Continue to watch and stir. The entire process will take 50-60 minutes.
- If the onions start to get dry and stick add a little more butter or a couple drops water.
- Once the onions are ready, use immediately or put into seal-able container and in the fridge for later use.