Caramelized onions are probably the most well-known sort of cooked onion. This is smart, as a result of they style good. However there’s a entire spectrum of cooked onion flavors to get pleasure from. Gently baked, rapidly sautéed, even burnt—every preparation methodology has one thing to supply. For those who haven’t tried sizzled onions, you owe it to your self so as to add them to your repertoire.
Sizzled onions usually are not fried, however they’re cooked in oil. In actual fact, they’re utterly submerged in it. The onions could be left entire—particularly little guys like pearl onions—or sliced or diced into your favourite onion form. (I like to chop my onion into eighths, slicing root to tip, to make onion petals.) As soon as reduce to your liking, all you need to do is put them in a pot, utterly cowl them in a impartial oil (or olive in the event you should), then place the pot on a burner set to its lowest doable setting.
Then you definitely wait.
The onions will slowly begin to sizzle, emitting tiny trails of bubbles with however a whisper of noise. It will be significant that you don’t enhance the warmth; the aim is to slowly, gently cook dinner the onions till they turn into melt-in-your-mouth delicate. You need to have the ability to unfold them with a butter knife. Very similar to caramelizing onions, you can not rush this. Simply allow them to sizzle away, till they flip translucent and lose all rigidity of their little mobile partitions.
As soon as they’re tender and jammy, fish them out of the pot and plate them up. They make a candy and satisfying aspect dish, however they’re additionally fairly at dwelling on a chunk of closely buttered toast with some coarse salt. When you’ve eliminated the onions from the oil, filter it—you simply made onion oil, which makes an unbelievable French dressing, bread-dipping oil, and egg-frying fats (offered you possibly can afford the eggs).