Caramelized Onions For Burgers

The rich, buttery flavor-packed addition to any dish is a flavor-bomb. Adding caramelized onion to burgers, turns any burger into something extra special.

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♦Prep time:2min ♦Cook time:18min ♦Yield:4serves (2 layers each on 4 burgers).

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Vidalia (Yellow) Onions		2 large (or two and a half medium ones)
Unsalted Butter		1 1/2 Tbsp
Olive oil		1/2 Tbsp
Sugar		1/4 tsp
Salt		1/8 tsp ( or to taste)
Pepper		1/8 tsp ( or to taste)

Method:

1. Peel and cut each onion in half. Now, take each onion half, and place it on your cutting board (with the root end facing you).
2. Begin to slice, from one end to the other into slices about ¼”–⅛” thick. The slices should be uniform in size.
3. Place a wide, thick-bottomed pot or saucepan, and heat the butter along with olive oil on medium heat.
4. Add the sliced onions and toss well to coat uniformly. Cook the onions, stirring frequently (but not continuously), until they have softened and are lightly golden on moderate heat.
5. Once the onions are light golden, add the sugar and salt. Maintain the moderate heat, occasionally increasing and decreasing the heat. Continue to cook, stirring often, until the onions are caramelized and become an undeniable golden brown color. Be careful to not walk away, as you risk the chance of browning the onion too much.
6. The total time for this amount of onion is about 20 minutes. Time will vary depending on your pot, stove, and onions. Add the pepper during the second half of the cooking.
7. When the onions are perfectly caramelized, they will have just a slightly, chewy bite to them, instead of being soft and mushy. It is at this stage that they should be removed from the pan ( to prevent over-cooking).
8. Perfect Caramelized Onions for your Burgers are ready! I used them in  this⇒ beef burger recipe.

Caramelized Onions For Burgers

 

Notes:

• Use a skillet that is large enough to hold the raw onions, or cook in batches; the onions should not be overcrowded. You also need ample space to toss the raw onion easily, so a wide-based pan or skillet is preferred to a pot or saucepan with reduced surface area.
• If you add too much onion, to the pan, it will release too much liquid, and take longer to caramelize, also, changing the final texture and flavor.
• You can easily double/half the recipe but note that the cooking time will increase/decrease as well.
• When slicing onions, don’t slice them too thinly or you end up with a mushy texture.
• When cooking the onion: Do not add any water at any point. Keep the heat regulated and never too high. Make sure you are stirring the onions frequently to avoid darkening of onion in spots. However, you also don’t want to continuously stir throughout the cooking time. When you stop stirring, you can decrease the heat a bit.
• Do not use only butter or only, olive oil. The combination of the two gives the optimum results.

Key Ingredients: Onion, Butter, Olive oil, Sugar Salt & Pepper.

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