Video Player is loading.
Caramelized Onions
Andrea Kaufmann
The complex flavor of the caramelized onions is the perfect base for many dishes, especially for Jewish delicacies such as sautéed chicken liver. It is very cheap to make, and you can store it in a sterilized container in the refrigerator for up to ten days.You can substitute vegetable oil for corn oil, schmaltz, clarified chicken, or goose fat.
- Level
Basic
- Cooking
30m
- Overrall
2h+
- Ready
imperial°F
Medium Onion
7
Vegetable Oil
1½tbsp
Medium Onion
7Vegetable Oil
1½tbsp
Caramelized Onions
Andrea Kaufmann
Trim, peel, and small dice 7 medium onions
Add 1½tbsp of vegetable oil to a large pan over low heat
Add the onions and spread them into an even layer
Cook for 2h, stirring occasionally, until the onions turn deep brown. Transfer to a bowl. The caramelized onions are ready
Enjoy this deliciousness on top of many dishes, such as pâtés or even some simple rice!