The caramelized onion is one of the best condiments in your kitchen — only if you cook them right
The problem most people have is that they either don't spend enough time rendering it down, or they blast the heat too high and end up with fried onions
See, the key to perfectly caramelized onions that melt in your mouth is simple
All you need to do are the following things:
- Slice them as thinly as possible
- Add a pinch of salt as they cook
Keep throwing fat in (drizzling EVOO / knobs of butter) as they caramelize
Keep them moving. Sautèing requires constant movement, Constantly swirl the pan with your wrist. Wooden spoon to stir. Get it coated well with fat, moving so it never burns.
To get the best consistency? Expect to take at least 15 minutes. Some chefs give it at least 30. It takes time to turn what makes men cry into golden brown, caramel goodness. But trust me, it's worth it.
P.S If you use a sharp knife, cutting onions will never make you tear up. I recommend custom Japanese made. Mahogany handle.