Patience and Caramelized Onions

Patience is definitely not one of those qualities that I possess.  I'm kind of a "want it when I want it" kind of gal.  So I guess it would come as no surprise that I have never been able to make caramelized onions.  Not that it's difficult, it's just one of those things that takes time and patience to make.  I've told myself several times, "OK, this time I'm going to make them and do them right!" and I end up with crispy grilled onions instead. 

But this time... this time I really REALLY told myself I would make them and make them right.  I had the time, and I really wanted to see if I could do it.  So I started with a heavy bottomed stainless steel pan and some Vidalia onions.  I used three small to medium onions and about 2-3 Tablespoons of olive oil. 

They did kind of crowd the pan but I wasn't worried.  I know they cook down a ton so I just let it go.  I had the heat on high just to get the oil going then turned it way back to medium low.  I stirred the onions around to make sure all of them had some a little coating of oil  Once the onions started to soften a little, I added a bit of salt.  And then I pretty much let them go.  I came back to stir them once in awhile but for the most part I didn't do much except watch.

After 20 minutes... (and now the heat on low)

After 35 minutes.... (and at this point the aroma is amazing!)

 

After 45 minutes....

 

And at this point I turned off the heat completely and took them out of the pan.  You can see how much they have shrunk down.  They smelled so good I think I could have just eaten them with a spoon and been happy!  

But alas, I had some DiRusso's turkey Italian sausage ready for sammies.  Don't scoff at my turkey sausage!   If you haven't tried it, you don't know how good it really is and when you're watching your calories and still want those flavors, yeah it works for me.

Sausage, caramelized onions and some quick sauteed spinach.  It was delish.  And now I know, I can make caramelized onions!  Here's my tips if you have found yourself having a hard time with caramelized onions too.... use a stainless steel pan, not a non stick.  Low low low heat is your friend.  I may have gone to the extreme of low, but I'd rather do the low and slow thing than the fast and burnt thing.  Don't forget the bit of salt.  And if the pan is getting too dry, add more oil.  

Enjoy the yumminess!