How do you brown an onion?

Answer 1

The caramelizing comes from slowly-cooking the sugars in the onions.

Take a knob of butter and melt it on a low heat. Slice the onions and cook them for at least 20 minutes, probably longer, over a moderately low heat until they go brown - alternatively, place them (coated in the melted butter) in the oven at, say, 160C. You don't want to cook them quickly, because that will simply cook, brown and probably burn the outside of the onion before the inside is cooked.

Answer 2

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions if desired. Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long that they burn. After the first 20 to 30 minutes lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. (Add a little balsamic vinegar or wine at the end to help deglaze the pan and make your onions yummy!)

You can add a small pinch of sugar to the pan with the onions to help with the caramelization.

Answer 3

On the stove top with a medium heat, melt enough butter (or oleomargarine) to cover the bottom of your frying pan. Add sliced onions, occasionally stirring to prevent sticking. The onions will first turn translucent (see-through), and then brown. That's when they have become caramelized.

Answer 4

Dice or slice onions and put them in a pan with some oil in it heated to medium. Caramelizing onions takes a few minutes (10 or so) but as long as the pan isn't too hot they shouldn't burn. Just stir them around every once in a while. You can also add a little sugar to get the caramelizing started a little faster.

One note, it's hard to over caramelize onions (making french onion soup you caramelize them for a long time) so don't worry about leaving them in a little longer. The main trick is to not make the heat too high so you don't burn them, just keep it on medium and let the time break down the onion and bring out the sugars, you won't be disappointed.

Answer 5

The word saute means to fry with a little bit of fat. So you just fry the onions in whatever oil, butter you choose until they almost become transparent.

Answer 6

cook onions in a pan on med. and olive oil and a tablespoon of butter.

Answer 7

It all really depends on how you want to cook them . If you want to carmelize them you leave them to brown for like 10 minutes with little oil. All you really do is chop drop and stir.

Answer 8

Spread brown sugar over bacon and bake at 375 in oven.

Answer 9

45 minutes is a safe guess.