NON Stick pans are OK but I prefer if you want a quick carmelization use a regular stainless steel. I believe it gets hot quicker and more evenly. Deglazing is better too because you get more bits to scrape up.
If I'm using a NON-stick I use a little sugar to help with the carmelizing.
There aren't many non-stick pans that have the weight required for a nice steady heat conduction. When caramelizing onions, you want to cook it fairly low. If you're lucky enough to have an all-clad type pan with a high polish finish on the inside, then you're really rocking! It won't scorch, it will leave you lots of tasty brown bits and it's virtually non-stick so it'll be easy to clean.
I had a feeling that the non-stick pans weren't giving me what I wanted, with just about anything.
Alexia: what's "LC"?
Anneke: I make a few things with carmelized onions. But this was specifically for a really simple onion thyme tart I was taught to make at a savory tart class a few weeks ago held at The New School of Cooking. I think most of us were there to get a better grip on making tart shells and galettes (it was VERY helpful). This tart calls for spreading a combination of ricotta, creme fraiche, salt, pepper and thyme over the bottom of the tart shell, then distributing carmelized onions over that and sprinkling some parmesan and more thyme over the top and baking. Very good.
I also make a simple but really yummy pasta sauce recipe from Evan Kleiman's Cucina Rustica called "Genovese Finto." It calls for cooking the onions covered for 3 hours (I've used an electric frypan for that--idea curtesy of Alton Brown). After the onions have wilted a bit, red wine is added and later some prosciutto. Then broth is added to deglaze periodically. Very addictive stuff!
Sorry, LC is my shorthand for LeCreuset, enameled cast iron. Your onion tart sounds good. My favorite savory tart in the world is caramelized onions liberally graced with anchovies and olives. I'm addicted and frozen in pissaladiere mode! It's that sweet onion/salt on flaky butter pastry combination. If only I could figure out how to include some chocolate. :lips:
Your pasta sauce suggestion sounds good, too. I often add some wine to caramelizing onions (often port or madiera). And if the onions are very sweet, I will sometimes add some good sherry vinegar for a little complexity.
Do you have any other good uses for caramelized onions? I sometimes use leftovers up by adding to braised meat dishes, etc.
I have heard good things about, but never tried, caramelizing onions in a slow-cooker/crockpot: fill the pot with sliced onions, toss in a stick of butter, turn in on Low and let it cook. This is probably the first thing I will try when I get a crockpot.
Cut onions in half, cut each half into ½ inch thick slices. Combine with other ingredients in a 3 ½ quart slow cooker. Cook, covered, on high for 8 hours until golden brown and very soft. Yield...2 cups.
Combine onions, consume, broth, water, and thyme in a 3 ½ quart slow cooker. Cook, covered, on high 2 ½ hours. Stir in the wine.
Ladle soup into 6 oven proof bowls and top evenly with croutons and sprinkle with swiss cheese. Place bowls on a cookie sheet with edges (so they don’t slide off). Broil 3 inches from heat 5 minutes or until cheese is melted. Serve immediately.
Well...I prefer to make my own croutons...But my heavens....the caramelized onions....so easy and so wonderful!
No, they're not the same. Carmelizing means cooking the onions in oil or butter or both over low heat for a long time: 30 minutes to an hour, until they turn a kind of mahogany color. Unlike sauteed onions, which are mild, these are very sweet and rich-tasting. :lips:
I could use the excuse that the magnetic pull Carmel exerts on us Californians has an effect on the spelling cells in our brains. But I never much cared for Carmel, so that won't work.
The truth is, I say "carmelize" when I slowly brown onions. "Caramels" are candy to my ears.