Once you learn how to caramelize onions, you’ll be hooked. Their nutty, slightly sweet flavor makes them great for topping pizza or bruschetta or using in soups and salads. All that’s needed is a sharp chef knife and some patience.
7-5/8" Petite Chef
When you have a lot of onions to slice, you don’t want to waste time with a dull knife. Cutco’s sharp 7-5/8" Petite Chef knife offers comfortable control for thin, effortless slicing.
Using a sharp knife for slicing onions is important for another reason. A dull knife will crush the onion cells and release that annoying enzyme that causes you to tear up. A sharp knife slices cleanly through the cells keeping the enzyme more contained for fewer tears.
How to Caramelize Onions
- Using a 7-5/8" Petite Chef, thinly slice two large onions.
- Place about 3 tablespoons of olive oil in an 12" Gourmet Fry Pan. When it shimmers, add the sliced onions.
- Cook on medium heat and use a Slotted Spoon to stir, scraping up any fond from the bottom of the pan.
- Cook until onions start to become golden brown (this could take anywhere from 15 to 30 minutes).
Place cooled caramelized onions in and air tight container and store in the refrigerator for up to a week or store in ice cube trays and freeze for up to three months.