Caramelized Onions

We all have a secret weapon. Under ice in the freezer, in the back corner of the fridge, on the shelf in the pantry-a special ingredient you keep on hand at all times. Sriracha, homemade chicken stock, duck fat, preserved lemons, the weapon takes many forms but always serves the same purpose. Whether you’re pressed for time or creating an elaborate meal you pull out your weapon and attack the food. The weapon rarely takes center stage but always elevates the meal from mediocre to crave-inducing.

In that light I give you this:
Caramelized Onions

This is my all-time favorite secret weapon. Caramelizing onions can take some time, so it’s worth the wait to caramelize a metric sh@t-ton at once. I slice 3 or 4 giant yellow onions and throw them in a pot with some salt and a drizzle of olive oil. With the pan over medium-low heat I can bumble around the kitchen or take care of some writing without worrying over the onions burning. Bonus point? It makes the house smell glorious.

Why are caramelized onions my favorite secret weapon? They bring a savory sweetness to stews, blend up into a beautiful paste for dips and are a fantastic crostini spread for last minute guests. They freeze effortlessly and the onions coated in oil defrost without losing their flavor. Check out the video above, it’s a tutorial on caramelizing.

What’s your secret weapon?