Last Saturday we hosted a baby shower for our friends Cristen and Graham (see the awesome cake I made them in the post below). The theme was a cookout – too bad it was freezing, rainy and ended up snowing three inches the next morning! We decided to stick with the cookout theme and everyone had fun anyway – we just stayed inside except for some of the brave guys who went out to grill the burgers.
I wanted to put a new spin on the burgers so we decided to do fun toppings. We had bacon, caramelized onions, blue cheese, sharp cheddar, pepperjack, BBQ sauce, lettuce, tomato, pickles, mayo, mustard and ketchup. Everyone loved the “make your own burger bar” and the caramelized onions were a big hit.
These are a staple and I wanted to share my method for no-fail caramelized onions. These will keep in the fridge for a week or so. You can make them ahead of time or make a batch and use them as you need them.
Caramelized Onions
(Recipe source me!)
Ingredients:
White, yellow or sweet onions (as many as you’d like to cook – remember they cook down a ton. Make more than you think you need)
Salt
Sugar
Olive Oil
Directions:
Slice onions thinly. Place in a medium bowl and sprinkle with sugar and salt. Toss and let sit for a little while – anywhere from 15 minutes to a couple hours.
Heat a couple tablespoons of olive oil in a heavy bottomed pan (like Le Creuset) or in a cast iron skillet over medium to medium-high heat. Add onions and cook, stirring frequently for about 10 minutes or until they begin to brown. Reduce heat to medium-low and continue cooking onions for about 10 to 15 more minutes until they are golden colored. Watch them carefully and stir frequently to prevent burning.
Remove from heat and serve or store in an air-tight container in the fridge for up to a week.
bakin' and eggs 