Are you a savory or sweet person when there is still time for dinner and you need to snack on something to suppress your hunger? You know, you may easily get hungry if you don’t have anything between meals. Waiting for the main course might take ages if you are hungry and what you need is a small snack to get that patience back. My favorite snack of all time is a slice of bread topped with caramelized onions. It always gives me the energy I need to prepare dinner. It might seem very easy, but if you don’t know How to Caramelize Onions, you might end up with sauteed onions. Yes, they are completely different!
The first thing you should know about caramelized onions is that you need time. About an hour. That’s the only hard thing about this incredibly simple yet tasty snack. Caramelized onions are something you should always have in a jar so that you can easily top a slice of bread with it when you have that feeling of starving.
As it takes time to caramelize onions, it’s better to make it beforehand when you have time. The best would be caramelizing some onions when you are already in the kitchen making something else. You don’t need to watch the onions in the skillet very closely, just stir them occasionally. So they will be ready when you finish preparing dinner.
I love to use little grape molasses when caramelizing onion to give it an extra kick, it heps caramelizing as well. But you can leave it out if you don’t have it.
Then transfer the caramelized onions in a jar and use them on whatever you like. You can use them in sandwiches, with pasta or on savory tarts. I’m planning to make a caramelized onion version of this Scrambled Eggs with Avocado, substituting caramelized onions for avocado. I’m sure it will be amazing! Or you can just put some on bread to prepare the quickest snack ever! You can keep it in the fridge for about a week.
- 4 onions, halved and sliced thinly
- 3 tablespoons olive oil
- Salt to taste
- 1 tablespoon grape molasses, optional
- 1 tablespoon water
- Heat olive oil in a skillet over medium high heat.
- Add all the onions and stir to coat all the onions evenly. Stir occasionally.
- Reduce the heat to medium low so that the onions don’t burn.
- Add in salt after 10 minutes and add water to the skillet if the onions start to stick at the bottom of the skillet.
- Cook them for 30 minutes stirring occasionally and add in grape molasses.
- Bring the heat to the lowest and let them cook for about 20 minutes more.
- Don’t forget to stir every few minutes.
- Let them stick a little to the skillet to get a nice brown texture, so don’t stir too often.
- Continue to cook and scrape until you have the desired caramelized onions.
- Cool and store in the fridge for several days.