Caramelized onions add a whole lot of flavor with very few ingredients and even less effort, so long as you know the secrets. Here’s how to do it.
Chopped onion is the foundation to oh-so many recipes. But as everyone knows, raw and sometimes even sautéed onions can be intense or overpowering.
But when sliced onions are cooked low and slow in a bit of butter and oil, they become savory bites of sweet candy that are nearly jam-like, transforming everything from burgers to pizza to pastas, and definitely chips in dips, with their deep, rich, and nutty sweetness.
Don’t even get me started on soup. French Onion Soup without caramelized onions would simply be tepid broth, and who’s craving that?