Most people prefer caramelized onions compared to their raw counterparts, and it’s easy to see why. Caramelized onions have a richer and sweeter taste and go well with almost anything. But people still don’t cook them up so often, and you probably know why.
Making caramelized onions is a fine skill. Just a single mistake and your onions become unusable instead of caramelized. To prevent this from happening to you and to get perfect caramelized onions with every batch, check out some common mistakes you need to avoid.
Cutting Them Too Thin or Too Thick
You really want to be measured when cutting the onions. Slice them too thin, and they will burn. Make them too thick, and they won’t cook well. Aim for an eighth of an inch, and you’ll get the best result every time.
Doing Big Batches at Once
We understand that you would want to have a big batch of caramelized onions because, let’s face it, it is hard to get enough of them. However, make sure not to cook it all at once. If you overcrowd the pan, they will need a lot longer to get caramelized and might not cook evenly.
Using High Heat
Forget about high temperatures and rushing things. Caramelizing onions takes time and requires a steady temperature. If you try to do it on high heat to speed up the process, they will just get burnt. Instead, use medium-low heat and watch the magic happen in front of your eyes.
Forgetting to Deglaze the Pan
As the onions caramelize, they release all sorts of flavorful juices that turn to glaze at the bottom of your pan. This is where the majority of the flavor sits. So make sure to deglaze the pan by adding water or wine and stirring it in order to get those flavors attached to the onions.
