Caramelized onions

By Chef Jody Adams

Makes 4 cups

It’s important to use fresh onions when making caramelized onions. If the onions are old and dry, they will start to toughen rather than cook to a melting point.  When making caramelized onions, cut the onions with the grain, rather than across the grain.  The onions will hold their shape through a long cooking time.

Heat 1/2 cup extra virgin olive oil in a large sauté pan over medium heat. 

Add 12 cups thinly sliced white onions, cut ¼ inch thick with the grain,

(about 2 pounds), ¼ cup chopped garlic and 3 bay leaves, fresh if possible.

Season with Kosher salt and freshly ground white pepper, cover and cook 10 minutes to start to release the moisture.  Uncover, reduce the heat to low and continue cooking, stirring occasionally, until the onions are golden, caramelized and sweet, 30 to 40 minutes.             Do not let them cook too fast, or they’ll dry out and burn, rather than caramelize; add a little water if they look too dry while cooking.  Add 1/4 to 1/2 cup medium-dry sherry if you’d like, and cook15 minutes.  Cool completely.  Remove the bay leaves and transfer to a storage container, cover and refrigerate.

The onions will last a week in the refrigerator, or several months in the freezer.  If you are going to freeze them, put them in 1 cup containers.