Ingredients:
- 2 whole onions (white or yellow)
- 3 Tbl whole butter
- 1 tsp kosher salt
Preheat a pan to medium heat.
Begin by trimming the ends off each onion and cutting them in half. Discard the peels and slice the onions as thin as possible. You can use a Japanese mandolin, but I prefer a really sharp chef knife.
Melt the butter in your pan and toss in the onions. Spread the onions out evenly covering the entire pan. Now add the salt. Salt will draw out the moisture in the onion thus leaving the natural sugars to be caramelized. Be patient. This process takes a few minutes, and do not raise the heat, you will burn the sugars creating a very funky flavor.
Let the onions slowly cook down stirring every three minutes. Pour in a ½ cup of water at ten minutes to loosen up all the bits that have caramelized on the bottom of the pan. After 20 minutes the onions should take on a rich brown caramel color. Remove from the pan and enjoy.
Eat on top of grilled steak, or toss in with your egg whites to brighten up breakfast.
TIP: the sharper the knife, the less tears you will cry!
hi i was wondering if red onions work also they used to be my favorite and does it matter if the onions are organic that is usually a safer but more expensive bet, thhanks for taking the time to look at this. I just got home from flaring from dancing and eating vegetables and mashed potatoes at a christmas party it is 1:00 am in alaska and immedietly smiled and had to look at this before i went to bed thankyou again any info is always a help
virginia
Virginia it is great to hear from you. Yes you can absolutely caramalize red onions, and organic ANYTHING is always better. The less “stuff” that is in food the better for you, and anyone with IC. Let me know how the red onions taste! I love Alaska!
Hi Chef! I am newly diagnosed and so thankful to have found your website. I love to cook and have been so afraid of eating the wrong thing and having to live with the pin that I have lost any joy I had in cooking. I have to say I was wondering if I would ever be able to eat onions again. Does the carmelizing lower the acidity? Thanks so much for helping me to see there is hope. My family thanks you as well!
I am not a chemist nor am I dietician…so I cannot say for sure if the acidity levels are lowered in onions once they are caramelized. I will say however with confidence that I have heard from a few people that caramelized onions are safer for them.