Thanks to Melissa Clark of The New York Times, we know how to caramelize onions super fast; we freeze them in plastic baggies to use in sandwiches, on steaks, vegetables and pastas. Here’s how Melissa does it:
Ingredients
- 8 onions medium, yellow or white (size of tennis ball)
- 1 tablespoon canola oil
- 1/4 teaspoon kosher salt
Servings:
Instructions
- Peel and slice onions and place in a large skillet dry (without oil) on medium heat.
- Cook, stirring frequently for 5 minutes. Onions will be brown but not cooked through.
- Add oil and salt to pan and cook 5 more minutes, stirring, until onions are softened and brown.
Recipe Notes
Bacon or chicken fat can be substituted for canola oil
If you have a smaller skillet, or two large ones, make twice what you need and freeze small portions in zippered plastic bags. They will keep two months. The onions can be reheated quickly in a microwave.
