What We’re Cooking This Week: Caramelized Onions

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market.

By Jim Dixon

Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers

By Jim Dixon

It’s been more than a decade since political writer Tom Scocca exposed one of food writing’s dirty little secrets: Recipes writers all lie about caramelizing onions.

By Jim Dixon

While you can get some color on onions by using high heat, the results are uneven and often bitter; not the soft, sweet, jammy deliciousness of truly caramelized onions, which also involves another bit of culinary chemistry known as the Maillard reaction.

By Jim Dixon

4-6 onions, quartered and sliced about 1/2 inch thick

Caramelized Onions

2-3 tablespoons extra-virgin olive oil Pinch of salt Water as needed

Caramelized Onions

Combine the onions, olive oil, and salt in a large skillet or similar pan. Cook over medium high until the onions begin to sizzle and soften, about 5 minutes.

Caramelized Onions

Reduce heat to medium low and continue cooking, stirring occasionally, until the onions become very soft and jam-like, 45 to 90 minutes. If they begin to scorch, add a tablespoon of water and stir.

Caramelized Onions

When the onions are done, add a little water to deglaze the pan, scraping the bottom well. Cook for another minute. Let cool and store for up to a week in the refrigerator.

Caramelized Onions

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