Everything tastes better browned ― from the seared crust of a steak to the glassy burnt-sugar top of a crème brûlée ― and caramelized onions are no exception.
Transforming raw onions into a savory, jamlike mixture is simple: cook them slowly in a little oil over low heat so they melt into a sweet golden-brown tangle. Sweet onions such as Vidalia and Oso will caramelize a little faster, but all onions will eventually turn brown and take on a deep, rich flavor that enhances a variety of dishes. The delicious results are well worth the effort.
Ways to use caramelized onions:
•Stir 2 tablespoons balsamic or cider vinegar into onions a few minutes before the end of the cooking time to make a tangy onion relish that's great on sandwiches, crostini, and pizza
•Mix into couscous or rice pilaf
•Fold into an omelet or a frittata
•Toss with cooked pasta and some blue cheese and toasted walnuts