Caramelized Onions

Whether piled on top of a sandwich or burger, stirred into pasta or used as a topping for flatbreads or steaks, caramelized onions bring a deep, rich sweetness and savory complexity that make them a favorite. The secret is slowly cooking them until they brown deeply, developing their natural sugars and becoming irresistibly tender. In this version, the onions pick up extra umami from being cooked with beef stock. The result is a luscious, jammy mixture with layers of rich flavor. Slicing the onions “pole to pole,” from stem to root end, creates strips rather than half-moons and helps the slices maintain their shape instead of melting into a mass.

What Is Toffee?

Everything you need to know about this sweet, crunchy, buttery confection, including how to make it.

Caramelized Apples and Onions

This is the ultimate sweet and savory side dish. It is reminiscent of apple pie filling, but the caramelized onion brings out a savory note that makes it the perfect accompaniment for all kinds of proteins such as turkey, chicken or pork.