[ Ссылка ] - Caramelized onions made simple! Blue Jean Chef, Meredith Laurence teaches you the proper technique for caramelizing onions.

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Caramelized Onions
Makes about 2 cups

Ingredients:
5 medium onions, white, red or yellow
olive oil
salt
parchment paper circle
Optional Ingredients:
Balsamic vinegar
Brown sugar
White wine

Directions:
1. Pre-heat your largest sauté pan over medium heat.
2. Add the olive oil to the hot pan and add the onions. Cover the onions with the parchment paper circle. This is not essential, but it helps prevent the onions from drying out. Let the onions start to brown a little and then give them a good stir, scraping the bottom of the pan. The trick is in how often to stir – if you stir too much, the onions won’t get a chance to brown; if you don’t stir often enough, the onions might start to burn.
3. As the onions start to brown more uniformly, season the onions with salt. The salt will draw out some of the moisture from the onions, which will then pick up the browning on the bottom of sauté pan and mix in with the onions.
4. If the pan starts to get too brown, add a little water or white wine to the pan and stir.
5. Continue to cook the onions like this for about 30 minutes.
6. Taste the onions and season with salt, a little brown sugar or balsamic vinegar as desired.

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