Caramelizing onions changes the flavor dramatically. As the name implies, the onions have a much sweeter flavor and richer color when cooked using this method. This happens because onions have a high sugar content. That sugar is released during the cooking process. Caramelized onions are wonderful as an accompaniment to grilled steak, as a pizza topping, added to a pasta sauce, or mixed into your favorite meatloaf recipe. There are several methods out there for achieving this onion nirvana. Here’s how I do it:

Cut the ends off a large yellow onion. Cut in half lengthwise, and remove the outer papery layers. Cut lengthwise into 1/2-inch strips.

Note: Cutting the onion lengthwise, or along the grain, prevents the pieces from curling up too much when they are cooked. Cooking onions that have been cut across the grain also gives them the unfortunate appearance of segmented worms!

Heat about 2 tablespoons of olive oil in a large, heavy-bottomed skillet. Add the onions and stir to coat in the oil.

Continue to cook onions over medium heat, stirring occasionally. Continue cooking until they’ve softened and turned a rich brown color, about 20 to 25 minutes. If they seem to be cooking too fast, lower the heat a bit.

Remove the pan from the heat, and push the onions to the side of the pan. Deglaze the pan by adding 3 or 4 tablespoons of dry white wine while the pan is still hot. Stir the onions into the glaze and they’re ready to serve.

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