Grill season is here again, and I wanted to share some recipes for caramelized onions. They make any grilled food special, whether it’s a steak, burger, or Portobello mushroom. The key to these is patience, and that’s something I generally lack. So when I am going to make caramelized onions, I make sure to multitask and do things that require me to leave the kitchen. Then when I come back to check on them I can really see the progress.
Real Simple has a tutorial
with great photos, and I liked the way this blogger described the process
as well. Others say to add a pinch of sugar, or a dash of balsamic vinegar, or a splash of the wine you are hopefully drinking while you cook. (That’s my favorite tip.) I cooked this batch with just a few teaspoons of olive oil, salt, and pepper, and the aforementioned patience. They were great over a turkey burger on a bed of couscous. With my little George Foreman grill, it’s always grill season.