This is a technique I have used to caramelize onions. For years I have been unsuccessful in every attempt to take sweet Vidalia onions and make them brown and even sweeter. Only recently have I been able to master cooking onions until they are caramelized to varying degrees depending on what I want without burning or frying them. I have used the method I will pass on because I am now confident it is all but fool proof. My secret is. 1) A covered pot or saucepan must be used. 2) Coat bottom of saucepan with a generous amount of olive oil and a touch of butter for flavor only. There should be just enough liquid to evenly coat the onions you are cooking and to have a film left on the pan surface. You do not want too much oil as do not want to deep-fry the onions. 3) Add the cut onions to cover the bottom of the pan. There should be about 1 ½ to 2 inches in depth of onions. This depth is critical and important when selecting the size of the pan to use. 4) Turn stove on to medium heat and begin to coat the onions with the olive oil and butter. 5) Cover pot and let the onion sweat for about 5 minutes. 6) Mix onions, if you notice any unevenly cooked onions, lower the heat. 7) Repeat this process until the onions are the desired color. You know the method is working when the onions are softening, become more transparent and appear to be sweating out their moisture. Initially, the onions appear to be steaming as opposed to frying. 8) Be patient as to fully caramelize the onions could take 1/2 hour or more. Also maintain the proper heat by watching for any unevenness in cooking or burning. And always keep the pot covered. Courtesy of Chris from Beer Craft
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