Caramelized onions make a great side dish for any meat.\u00a0 I always prepare them with a steak and I’ve even made them for a side of baked salmon.\u00a0 In most cases, regular onions will work but if you want the best onion for the job, I’d pick a Maui onion<\/p>\n
Ingredients<\/strong> Method Notes If you recently pan seared a meat, use the same pan to make the caramelized onions.\u00a0 This will add more flavor.\u00a0 You might want to deglaze the pan with a little vegetable stock or wine before adding the butter.<\/p>\n","protected":false},"excerpt":{"rendered":" Caramelized onions make a great side dish for any meat.\u00a0 I always prepare them with a steak and I’ve even made them for a side of baked salmon.\u00a0 In most cases, regular onions will work but if you want the best onion for the job, I’d pick a Maui onion Ingredients 4 teaspoons butter 1 […]<\/p>\n","protected":false},"author":1,"featured_media":434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[108],"class_list":["post-307","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-recipe"],"yoast_head":"\n
\n4 teaspoons butter
\n1 large Maui onion<\/p>\n
\n<\/strong>Cut the onion into quarters (half and then half again).\u00a0 Slice the onion–about 5 centimeter slices.\u00a0 Add the butter to a saute pan over medium low heat.\u00a0 Do not let the butter burn.\u00a0 In fact, once half the butter is melted, add the onions.\u00a0 Periodically stir the onions every 5 minutes.\u00a0 This is something you can do on one of the backburners that you’re not using.\u00a0 You’ll see the onion start to darken.\u00a0 At this point the sugars are coming out of the onion and are starting to caramelize.\u00a0 After 25 to 30 minutes you’ll have a sweet side of caramelized onions.<\/p>\n
\n<\/strong>If you can’t find Maui onions, use another onion and you might have to add a sprinkle of brown sugar once the onions start to brown.\u00a0 You can substitute the butter with olive oil.\u00a0 If you are using unsalted butter, add a dash or two.\u00a0 The salt will bring out the natural flavors.<\/p>\n