Oven-Caramelized Onions
5 lbs yellow onions
1/4 cup olive or vegetable oil
1 Tbs kosher salt
Preheat oven to 400°F.
Trim off the stem and root ends of the onions. Slice each in half from end to end, then slice each half into 1/4-inch slices, again from end to end.
Put the onions in a large Dutch oven and toss with the oil and salt. Place the lid on the Dutch oven and place it in the preheated oven.
At 15-minute intervals, remove the lid and stir the onions well. Be sure to scrape the sides and bottom well. Replace the lid and return the pot to the oven. Repeat this process for approximately 2 to 2 1/2 hours, depending on the depth of caramelization desired.
After about 2 hours the onions will have almost no water left and will be sweet and caramelized. If there is a bit too much water left in the pot, place it back in the oven without the lid for up to another 15 minutes to evaporate the excess liquid, but watch the onions carefully.
Store in an air-tight container in the refrigerator for up to 2 weeks, or freeze for later use up to 3 months.
Yields about 2 1/2 to 3 cups of caramelized onions.
Note: Slicing the onions from end to end instead of cross-cut results in more evenly sized pieces of onion. This technique is also called Frenching.
You can add some balsamic vinegar during the last 15-minute cycle if you wish to give the onions a little acidity to balance the sweetness, but it certainly isn't necessary.
1/4 cup olive or vegetable oil
1 Tbs kosher salt
Preheat oven to 400°F.
Trim off the stem and root ends of the onions. Slice each in half from end to end, then slice each half into 1/4-inch slices, again from end to end.
Put the onions in a large Dutch oven and toss with the oil and salt. Place the lid on the Dutch oven and place it in the preheated oven.
At 15-minute intervals, remove the lid and stir the onions well. Be sure to scrape the sides and bottom well. Replace the lid and return the pot to the oven. Repeat this process for approximately 2 to 2 1/2 hours, depending on the depth of caramelization desired.
After about 2 hours the onions will have almost no water left and will be sweet and caramelized. If there is a bit too much water left in the pot, place it back in the oven without the lid for up to another 15 minutes to evaporate the excess liquid, but watch the onions carefully.
Store in an air-tight container in the refrigerator for up to 2 weeks, or freeze for later use up to 3 months.
Yields about 2 1/2 to 3 cups of caramelized onions.
Note: Slicing the onions from end to end instead of cross-cut results in more evenly sized pieces of onion. This technique is also called Frenching.
You can add some balsamic vinegar during the last 15-minute cycle if you wish to give the onions a little acidity to balance the sweetness, but it certainly isn't necessary.
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