Faster Caramalized Onions

Directions

1. I like to start this recipe with a cast iron skillet since they hold their heat so well. If you don’t have one use a different thick bottomed pot or pan but know that it may be harder to clean than a CI. Heat the pan over medium high heat, no oil.

2. While your pan is heating up, slice an onion along the grain to the thickness you would like. I like mine about 1/8 inch.

3. Add onions to the hot pan and keep a close eye on them. Stir when they start to brown and keep stirring every time you see more color appearing. This will happen pretty fast if your pan is hot enough and we do not want to burn the onions, just to toast them.

4. Once the onions are starting to develop the color you would like for your caramelized onions, add your tallow or butter and keep stirring! Go about 5 more minutes and then remove from the heat, still stirring. Once the pan has stopped smoking you can set it off to the side, add a mice pinch of salt, give it one last stir and you have some quick caramelized onions. It may take a few tries to get the hang of it but this will only cost you a one or two dollars so keep trying :)