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Caramelized onions

I have tried a number of caramelized onion recipes, and while some have come out pretty good in taste, I have yet to master the deep, brown, translucent onions that I am seeking. What are your tried and true recipes/techniques to get wonderful caramelized onions?

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  1. I always start with large Vidalias, and let it cook for hours and hours to get that really sweet flavor. My husband likes them crisped up, so at the end I will raise the flame a skotsh to get them really browned.

    5 Replies
    1. re: brooklynkoshereater

      Vidalias are only available in the late spring for a short period. What do you use the rest of the year?

      1. re: c oliver

        In Maryland, we have what are called "candy onions" at the farmers' markets. I see these over a fairly long period and they are very sweet.

        1. re: c oliver

          Maybe I'm spoiled, but where I live there are vidalias all year 'round. quality and price vary by season (obviously) but I still enjoy the vidalias offered

          1. re: brooklynkoshereater

            Er, no. Please read the following:

            http://www.vidaliaonion.org/vidalia-o...

            I don't know what you're getting but they are definitely not Vidalia onions. Do they have the sticker on them? If so, please report them as they "illegal Vidalias."

            1. re: c oliver

              I'm almost posative I've see VIdalias all year long and in the link you provided it mentions how they have used technology to extend the season until early fall.

      2. Low and Slow - that's the key.
        Here's a very good outline on the subject:

        http://simplyrecipes.com/recipes/how_...

        1 Reply
        1. re: todao

          I read and reread the page at the link you provided. The instructions say to keep the heat medium-high for 30 minutes. Mine were burning after 15 and I cut them quite thick. I tried with low heat and was worried because I didn't hear a sizzle when I put the onions in the pan. The results were okay with low heat, but it took an hour and 15 minutes! Should I be keeping the lid on?

        2. I've actually had pretty good success doing it in the slow cooker. Sliced onions (I too try to get vidalias when in season), a bit of butter. Put the cover on and put it on low for hours, periodically checking to stir, etc.

          And as brooklynkoshereater says above, you can then make them crispier if you like at the end (in this case you'd have to transfer to a pan I'd think).

          3 Replies
          1. re: LNG212

            I don't think the slow cooker makes sense, it will steam the onion, not what you want to make them caramelized. I just cut them thin and cook very low in SS all-clad fry pan, usually takes about an hour.

            1. re: saeyedoc

              Actually, it doesn't steam them. They get really soft and really dark brown in a gooey way. If you're worried about steam, you can prop open the top.

              1. re: saeyedoc

                I also do my caramelized onions in a slow cooker. Three large onions, a stick of butter, and fourteen hours = soft dark brown fragrant yumminess.

            2. i use any onion; cook them very low and for a long time in a mixture of butter & oil.

              2 Replies
              1. re: Cherylptw

                +1

                add in little brown sugar and balsamic for the last couple of minutes, and add to a steak sandwich = heaven.

                1. re: Cherylptw

                  +2
                  one of my favorite heston blumenthal tips: add some star anise to boost flavor and achieve a bold and meaty vibe from those onions.