To caramelize a larger quantity of onions (4 to 8 cups), use a large Dutch oven. You won't need additional olive oil.
This recipe goes with Chicken and Rice with Caramelized Onions, Pizza with Caramelized Onions, Feta, and Olives, Caramelized-Onion, Spinach, and Bacon Quiche, Pasta with Caramelized Onions, Mushrooms, and Bell Pepper, Caramelized-Onion Custards, Risotto with Caramelized Onions
Cooking Light APRIL 1998
Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
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