These sweet carmelized onions are like candy! I put these on anything!
Hola Saboristas! Now I know, I know, Carmelized Onions are not necessarily a Dominican Recipe but hear me out! I already taught you how to cook the Dominican style onions here.
The cooking process is very different than the Dominican pickled onions I cook all the time.
But for beef dishes, these onions are amazing!
We don’t eat beef that often in this house. We definitely lean toward chicken first. But that doesn’t mean I don’t love a juicy burger or a steak. Especially a skirt steak smothered in carmelized onions.
Carmelized Vidalia Onions are one of my favorite garnishes. They have such a sweet and rich flavor. They are a perfect compliment to beef dishes but also great on sandwiches, over chicken cutlets and just about anything!
The aroma of the onions will draw you in! They make my mouth water just thinking about them.
I love to use my cast iron pan for my carmelized onions. They never stick to it and they don’t dry out. Cast iron pans provide nice, even heat which is perfect for the slow cooking i like for this recipe.
You don’t want liquid in the pan like I left in the Dominican Pickled Onions. That is why I don’t add salt in the beginning. Salt can draw water out and I want them to stay nice and juicy inside but have a dry enough pan so they can get a rich, carmelized color.
The hardest part of making carmelized onions is patience. Don’t rush them. Let them cook slowly and don’t take them off the heat until the color is a very rich, dark brown.
If you need help on slicing your onions, watch this:
What would you serve these onions with? Comment below. I would love to hear from you!
Carmelized Onions
Ingredients
- 1 large Vidalia Onion sliced in rings
- 1 tbsp Olive oil
- ½ tsp kosher salt
- 1 tsp Worcestershire sauce
Instructions
- Drizzle oil in a heavy bottomed pan
- Peel and slice the onion into rings
- Place onions in the pan
- Sautee on med low until the onions start to carmelize
- Once the onions are getting a dark golden color add your Worcestershire sauce
- Sautee a few more minutes until the onions are a dark amber color
- Add your salt, stir and take off the heat.
