The se­cret to caramelised onions lies in the size of the pan as well as the tem­per­a­ture of the oil

Friday - - Good Food -

Q I love the taste of caramelised onions but I’m never able to get it right. What am I do­ing wrong?

A The se­cret lies in the size of the pan as well as the tem­per­a­ture of the oil. So, if you have a 30cm skillet, fit in about 1kg of thinly sliced onions, but if your skillet is smaller, then re­duce the quan­tity of the onions ac­cord­ingly.

Heat 2 tbsp of ex­tra-vir­gin olive oil in a 30cm skillet over medium-high heat un­til it im­me­di­ately bub­bles when an onion touches it, about 1 minute. Add about 1kg of thinly sliced onions.

Sprin­kle with a tea­spoon of sea salt, and cook, stir­ring fre­quently, un­til they wilt com­pletely and be­gin to stick to the bot­tom of the pan, 10-20 min­utes (depend­ing on the mois­ture con­tent of the onions). Re­duce the heat to medium-low and cook, stir­ring and scrap­ing the pan with a wooden spoon ev­ery few min­utes. (If the onions be­gin to look like they’re burn­ing, add 2 tbsp wa­ter, stir, and lower the heat a bit.)

Cook, stir­ring and scrap­ing the pan and adding wa­ter as needed, un­til the onions are a uni­form caramel brown, an­other 30 to 45 min­utes.

Add 2 tbsp of wa­ter and scrape the pan. Use right away or spread the onions on a bak­ing sheet and al­low to cool to room tem­per­a­ture. Store in the re­frig­er­a­tor for up to one week.

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