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.)
You knocked bacon?! I’m telling mom.
You’re lovely. YOUR FACE IS LOVELY. Ha, love you! :)
I love bacon and carmalized onions, but haven’t done the whole bacon grease thing before. I’ll be sure to do this (and pin it to my food board when I get home!!)
you have to try it! It looks gross at first but adds a lot of great flavor. We like it with veggies and eggs too (don’t know if I mentioned that in the post). Hope you and baby are doing good over there, you’re so close!!
I don’t have a cast iron pan. I know! I have a glass top stove, so not so sure it is an option. I will say carmelized onions, mushrooms and avocados make EVERYTHING tasted better. Now I want a big beefy steak smothered in onions and mushrooms. YUM!
YOU NEED ONE. My parents have a glass top stove and use one, I didn’t know you couldn’t but I guess that makes total sense.
I 100% agree with you, and now I want some avocados and steak now, dang you.
Looks so yummy!!! I always love these on warm greek sandwiches!!! Thanks for sharing!!
Bonnie, I have never had a greek sandwich, or at least I don’t think I have! What is it? That sounds amazing. I am a big fan of gyros and any contribution that the greeks have made to the culinary world. ;)
OMG, I LOVE carmelized onions! I could eat them by themselves! But they are great on fajita meat too : ) Thanks for the recipe. I usually make mine in an iron skillet but we just moved and now I have a glass top stove : ( I guess I could start cooking them outside on my propane BBQ grill, haha!
I’ve since tried them in fajitas, and HOLY COW. SO GOOD! Thanks so much for the tip, Ashley!
Hi Anne Marie!
I’m Melanne! You are the VERY FIRST blogger I have “talked” to. Congratulations! Teehee. : )
Thank you for talking about my great friends Carmelized Onions. I can’t live without them. Sometimes I just think about them and blurt out to anyone in my family within earshot
DO WE HAVE ANY ONIONS?
I don’t know.
HOW MANY?
I don’t know
WELL GO LOOK….WE NEED AT LEAST THREE FOR THE DAY
now dont get too far ahead of me…..I’m not trying to plan a meal. I just want to know. If we do have them, I can go about my business. If we don’t, then i brainiatically start to plan a grocery list to send with my husband–or anyone who will drive to the store for onions and anything else we may need. The weird thing is, that out of seven of us still at home (yes, I do think about running away sometimes, but I’m still here) only my youngest daughter and I can say that we even LIKE onions. I still use them ALL the time though. My thinking on this is that because our taste buds change every seven years I want to be ready for “the change” and have onions available for their eating pleasure.
I really don’t mean “onions” I mean carmelized onions. I eat onions more sparingly. Like on enchiladas or in chicken salad sandwiches.
Thank you for sharing your tips. I never thought about bacon grease. Great idea. I wish I HAD saved bacon grease to use. When I was first married I tried saving used fried corn tortilla crisco (my mom used one pan only for frying tortillas and when done would just stick in in the cool oven for the next time we had beans. Retried or any kind and she would add a dollop or two–awesome! Did you hear the lilt in my voice as I said that?) and tried saving bacon grease but my dear husband thought it was trash and would be gross to save–even in the fridge. Go figure. I will certainly try adding a tiny bit of bacon as you suggest the next time. I just want to eat it like candy.
And, you know, you just might have something there in using a cast iron skillet. I’ve sen a couple of blogs lately about cooking “perfect” steaks or whatever, and the thing each has said that made these perfect was the cast iron skillet. I have the ugly style cast iron that is used for camping. And even a few different sizes. I think I’ll whip those puppies out and give them prominence in the kitchen.
Now after all that, I have a tip. You may already know this one.
When my family vehemently objects and I just cant go on another moment without them I will do this not too sly trick: I carmelized as usual and then put them in my zoo zoo machine (most might call this a bullit-sp? But that’s not the brand I have so I just call it a zoo zoo cuz that’s what it does.) and pulverize them and add them to whatever we were making anyway. then they don’t bite an onion and I get my taste. I really don’t know why the rest don’t get on board. I thought EVERYONE liked candy.
Glad to talk to you today. By the way (EVERYTIME I say that I think of John Bytheway) you, my dear, are beautiful! I have or had been quite Ill for a couple of years (I just started feeling better–a lot better recently) and that has kept me to my bed mostly so my hair was the LAST thing that would concern me. But seeing your smiling, beautiful face and lovely hair has inspired me to curl my hair today!
see……. you thought this was just about carmelized onions, and I believe you have made a difference in my life!
I hope you have a wonderful week! And don’t worry I’m ok……I’ll quit crying here in just a few minutes!
Love,
Mel. (we are, after all, friends now.)
you are SO sweet, Mel! Your comment brought a huge smile to my face when I read it and I’m sorry I’m just now getting to responding to you. I hope you continue to feel better, you’ll be in my prayers. I was bed-ridden just a year ago a year ago and remember all too well that feeling. I can assure you that my hair is often mom-style, that is, greasy and crazy and up in a bun. In fact it is right now, haha. :) BIG HUGS! Go eat some onions, my onion-loving friend. So glad you stepped out of being a reader and into being a commenter. :)
I am so making this, and I am going to use duck fat instead of bacon, we will see how it goes :)
Wow. You have to let me know how that is!!! I have never made duck at home, only had it in a restaurant, but that sounds amazing! Thanks for the comment, Leah :)