The Best Way to Caramelize Onions

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Not all methods for caramelizing onions are created equal. Find out about the best way to caramelize onions with help from an award-winning raw food chef in this free video clip.

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Video Transcript

Hi, I'm Chef Lisa Books-Williams of in Pleasanton, California and I'm here to show you the best way to caramelize onions. Caramelizing onions help to bring out their natural sugars and flavors and also helps to breakdown and soften the cellulose. You can use the standard yellow onion or you can use a sweet onion or red onion. However, the best onion for caramelizing is a traditional yellow onion because it contains more natural sugars. So, here's what you'll need to get started. You'll need a heavy sautee pan with a lid, a cutting board, a good knife and a wooden spoon. You'll also need your onions of choice, some vegetable oil, a little salt, sugar, black pepper and water, wine or broth for de-glazing. We've peeled our onion and cut it in half and now we're going to slice it for caramelizing. So, we take our non dominant hand in a claw shape and hold the onion like this and then we take the knife and we're going to cut the onion into about three millimeter slices, C slices if you will. And then we're going to take and separate those slices into C rings. Now, that the pan is hot, we're going to add our oil and I recommend a good vegetable oil like a grapeseed oil or a Canola oil. And when the oil starts to ripple a little bit, we're going to add our onions. And the good rule of thumb is about three and a half tablespoons of oil for every onion. We're going to toss our onions to coat with the oil and we're going to add a pinch of sugar, a pinch of black pepper and a tiny pinch of salt. Now, you want to be careful about adding salt, you only want a little pinch because too much salt will suck too much water out of the onions and toughen them. If you find that the onions are sticking to the bottom of the pan, what you can do is add a little bit of water, broth or wine and stir really vigorously. The water is going to evaporate out. This is also called de-glazing. Now, you have some beautiful and delicious caramelized onions to enjoy on top of sandwiches, salads, pizzas, meats, or whatever you may desire. This is Chef Lisa Books-Williams wishing you many blessings and joyful eating.


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