caramelized-onion

Oh, how I love these!

The two keys to really good caramelized onions seem to be time and low temperature. High temperatures will cause the onions to cook too quickly and burn on the edges. If you don’t have much time, though, as is usually the case with me, you can raise the temperature to about medium. Just be sure to keep an eye on them, and stir them frequently.

I made these specifically for the sandwiches Brooke and I ate at our picnic, but they would be delightful in a warm pasta salad, mashed potatoes, or an omelette.

how to make caramelized onion

2 tablespoons butter
5-6 onions, thinly sliced (I used fewer in the pictures, but it is always better to make more)
pinch of kosher salt
1 tablespoon agave nectar or honey
water

1. Melt the butter in a large pan set over low heat. Add in onions, a generous pinch of salt, and the agave nectar. Stir every now and then for even cooking.

2. As onions dry out, add in a splash of water to keep the onions from burning. Keep cooking over low heat until onions are a warm golden brown. Depending on how hot the pan is, this could take from 30 minutes to an hour. Serve immediately, store in the refrigerator, or freeze.

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