how do you caramalise onions?

Question

im cooking now and i cant remember, please help

fastest response will recieve points. must be real though.

sorry peeps, i have to wait 4 hours to choose

Answer 1

Determine how many onions you will need. Caramelizing significantly reduces the mass of the onions so even if you start out with a pan full of raw onion, they will cook down substantially. For most purposes, one onion per person serves as a good rule of thumb.
Find a large, heavy skillet. A heavy non-stick or well-seasoned iron skillet is best.
Get sweet yellow or white onions. After cleaning the onion of the dry skin and the root and stem tips, cut the onion in half, top to bottom. Then slice the onion, flat side down, to make thin strips of onion. Make sure to separate the layers.
Pour enough pure olive oil to coat the bottom of the skillet plus about a tablespoon more. Heat the skillet on high until the oil is very hot but not smoking.
Add the onions all at once and reduce the heat to medium high. Don't worry if the onions are piled high in the skillet. They will cook down. (Note: some chefs prefer to caramelize the onions in small batches (thin layers), so the onions caramelize, rather than steam.)
Using a spatula, turn (toss) the onions so that all the pieces get some oil on them.
Continue to turn the onions with the spatula about every 8 to 10 minutes. If some of the onion appears to be burning, move the onions to the side and add more oil (one or two tablespoons at a time) and stir the onions into the fresh oil.
Continue to toss the onion with the spatula until all the onion slices have reached a dark, rich brown color. After 25 to 30 minutes, the onion will be well on the way to browning. This is the sugar in the onion caramelizing.
Remove the onions, turn off the heat and add a little water or white wine to the pan to deglaze it and get the delicious dark brown glaze that has cooked to the pan. Use only a little liquid, no more than 3 to 4 tablespoons, to deglaze. Then stir the resulting glaze into the onions.

Answer 2

i loveee caramelized onions - what are you making them for? (i need new ideas with what to do with them!)

back to your question... i usually put a pan on the stove and set it at medium low heat (like 2-3 on your oven)

Put either olive oil or butter in the pan and then add finely sliced onions..

they will take a long time to cook.. usually 45 minutes or so. When it gets to the point of them getting slightly yellow... i had a handful of sugar. I just eyeball it .. enough to make a thin layer.

cook a little longer until the onions are a light brown caramelized color. enjoy!

Answer 3

Slice onions into 1/4-inch wide rings.
Heat butter or combination of butter and oil in heavy skillet.
Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.

Answer 4

Cook them slowly over a low heat until they go a golden brown colour and reduce in volume by about 60%. Start them off with the lid on, this will soften the onions by steaming. Then finish them with the lid off. This will dry them out and help them colour. It takes about 30 minutes. Don't be tempted to turn up the heat, they will brown too quickly and get bitter.

Answer 5

Heyy i'm a kitchen porter at a pub who is great friends with a chef... as far as I have picked up you put onions with a little oil in a pan and then add sugar and very slowly cook them. Hope this helps. x

Answer 6

Heaviest pan with wide base, I presume you don't have copper, get it on the stove and hot.

Sharpen your knife, a blunt knife will bruise onins - bad.
Peel and slice thinly.

A little oil in the panm ake sure it's hot and put some of the onion in. If you put too much in at once it will cool the pan too much and the onions won' caramalize.

GL

Answer 7

1 tbs oil
4-5 large onion cut into rings

add oil to hot frying pan or skillet.
Add oinon rings and stir fry till rings are coated with oil. Reduce heat. Continue to stir onions from time to time till they are completely golden brown. Remove from heat and serve.

Answer 8

i use a cast iron skillet.... a little bit of butter in the pan on a low setting. add your onions when the skillet and butter are warm. use a wooden spoon to stir the onions. remove from heat when onions are done to your liking.

Answer 9

heat the oil to medium add your onion and let them cook on their own. don't put a lid on them or add salt because then they turn into steamed onions, add the salt at the end when the onions are nice and gold. good luck and sorry it took me longer to answer, I'm at work.

Answer 10

Chop and add to a pan of hot olive oil and butter already hot until brown and translucent med heat