A More Perfect Onion

With a bit of time and patience but relatively little work, caramelizing turns a tearjerker into a sweet temptation. Breaking down and browning the natural sugars in the onion give it a melt-in-your-mouth texture and rich flavor that add an extra dimension to everything from burgers to baked potatoes.

You can caramelize yellow, red, or white onions, as well as shallots. But you may want to save relatively expensive sweet onions, such as Vidalias, for other recipes. Their flavor, when intensified, can be cloying.

Onion Upgrades

Caramelized onions need little embellishment. But when you want to fancy them up, add any of the following during the final few minutes

A small splash (about 2 tablespoons per panful) of fortified wine, such as sherry, Madeira, or port

A pinch of fresh thyme or finely chopped rosemary

A pat of butter, for extra flavor and a nice sheen

Classic Combinations

You can refrigerate caramelized onions for 3 to 4 days, or freeze them for up to 3 months. Cook a large batch and keep them on hand. Add a spoonful (or more) to…

Baked potatoes, along with a dollop of sour cream

Cooked pasta, along with some crumbled blue cheese, arugula, or spinach

Couscous

Grilled cheese sandwiches

Mashed potatoes

Omelets and frittatas

Pan sauces for chicken cutlets or pork chops

Pizza, with grated mozzarella or crumbled goat cheese

Quesadillas

Risotto

Sautéed greens

Sautéed mushrooms, plus a pinch of fresh thyme

Savory tarts (using puff pastry as a crust)

Spinach salad

Steaks, burgers, pork chops, and sausages

Stews and soups, like lentil or French onion

Vinaigrettes