FOOD NEWS
Save Time By Cooking Large Batches Of Caramelized Onions In The Oven
BY SIMONE GERBER
Next time you need to make a sizable portion of caramelized onions, forgo the stove entirely and simply cook them in the oven. It's just as effective and much more convenient.
An oven provides the same steady, slow cooking as a stovetop, but in a hands-off way. The extra space of a large baking sheet also prevents crowding, which can cause them to steam.
For perfectly caramelized onions, slice them at medium thickness, which allows for quick cooking without burning. Spread the slices evenly on a parchment-lined baking sheet.
Toss the onions with olive oil and your preferred seasonings. If you like a softness to your onions, add a small splash of liquid, such as water, wine, or vegetable broth.
Place the baking sheet in the oven at 400 degrees Fahrenheit for just shy of an hour, stirring occasionally, until the onions are dark brown and jammy.
Once done, use the onions immediately. You can also freeze caramelized onions easily, where they will last for a few months.