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caramelized onions 001How do I love thee?  Oh boy, I just love caramelized onions.  I know I’m not alone on this.  And, let me say this (just in case you’re not getting the gist already) that they are simply delicious in so many different recipes.  Not just for French onion soup or the classic pissaladiere, but delightful in a grilled sandwich (turkey and brie) or on crostini with fig jam and feta or even on a salad.  I promise your dinner guests will be quite impressed when they see these as part of the menu.

This is quite easy since there’s no stirring or hovering over your stove top.  Just plan to do some house cleaning or catching up on one of those novels on your nightstand since you’ll need about 2 hours (don’ be alarmed). 


3 lbs onions, skins removed

3 tbsp unsalted butter

Kosher salt

fresh ground black pepper

1 bay leaf

caramelized onions 003


Pre-heat oven to 350.  Slice onions 1/2-inch thick, discarding ends.  When oven is ready, place butter into baking pan and place in oven.  Let butter melt, but not brown.  Remove baking dish, add onion, salt and pepper and baby leaf.  Turn to coat in melted butter.

At 30-minute intervals, remove pan and toss onions and redistribute evenly.  Bake in oven for 2 hours total.  Discard bay leaf and any onions that may have turned dark brown.  These are typically those that may have been on the edge of your pan.

Yield: About 1 1/2 cups