Kinda going along with our exclamation point debate, when I see all-caps on the computer, I feel like

1.) someone is yelling at me
2.) someone is really excited
3.) someone is elderly and/or just got a Facebook account

(Uncle Fred, if you are reading this, I do not think you are elderly. I just think you’re really excited.)

Sorry, if that text on the picture makes it seem like I’m yelling at you. Actually, I’m not sorry and I’m going to put on the caps lock, cause I am yelling. And I am excited. And some days I feel like I’m elderly.

I MAKE THE BEST CARAMELIZED ONIONS EVER. YOU CAN MAKE THE BEST CARAMELIZED ONIONS EVER, TOO. JUST FOLLOW THESE 5 SIMPLE TIPS BELOW THAT COMBINE SOME OF MY FAVORITE THINGS IN THE WORLD: BUTTER, BACON, SALT, TAKING MY TIME, AND CAST IRON PANS.

dang it. I think I gave them away. Does it feel like I’m whispering now?

 

1. use a cast iron pan instead of non-stick. Cast iron makes everything better. I don’t have any scientific proof or links to back me up on this, but I feel like it does and that’s my proof.

2. save your bacon grease, and use that in place of oil. Add a big dollop to the pan, add a tablespoon or two of butter and you’ve got a winning, delicious combo.

3. don’t have bacon grease saved? dice 2-3 strips of bacon, cook, and add onions when bacon is about half way done cooking. Even if you save your bacon grease, you might want to do this.

4. don’t stir constantly, let them sit for a bit. Not only will you get a bit of crunch, but if you stir too often, the onions will take longer to caramelize. This also gives you an excuse to walk away and do something else while cooking.

5. once onions are starting to soften, add a pinch of salt. I’m sure this does something to help with the cooking process, but I’m not sure what. It does make them taste good! I use ground celtic sea salt.

optional:
add the tiniest pinch ever of brown sugar. I don’t always do this, but whenever I have, it tastes amazing.

 

Do you like caramelized onions?

(silly question, I know.)