So remember that time that I told you guys I smelled like a burrito – quite literally – when I met my husband for the first time?
Because I totally did. I was a smelly, cranky mess that night – thank goodness the Lord has bigger plans than my own sassy attitude and finds ways to make them happen. I’m pretty sure any other man would have removed himself from my presence as quickly as possible, but Nate pursued me nonetheless!
Ladies, this is the true test of a man. I’m just sayin’ is all I’m sayin’…
I feel like it’s imperative to know that my burrito smell was directly related to the previous 16 hours I worked at a local burrito joint in my hometown, quite possibly one of the most fun and delicious jobs I’ve ever had (besides this one, of course). My parents are both fantastic cooks and taught us girls all we needed to know about making truly delicious food, but there’s nothing like working in a burrito kitchen to teach one the ins and outs of quick and delicious food.
I learned how to cook rice well. I learned the best salsa recipes. I learned the quickest and safest ways to chop bushels of tomatoes and steak and chicken.
Oh, and I learned how to make fajita vegetables, specifically really delicious caramelized onions, in a fraction of the time that it would normally take to do the low-and-slow thing. If you haven’t ever eaten the pure joy that is a perfectly caramelized onion, then I can’t imagine that you’ve lived yet.
So let’s gather up, pull out our skillets and onion-slicing skills and have a little caramelization party, shall we?
- 4-6 large white or yellow onions
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup water
Before we jump in, it’s super important to have a heavy pan with a lid. I have used both my Le Creuset pot and a large skillet with a fitted lid and they both work great. Go ahead and place that baby on the stovetop and start heating the pot and the olive oil over medium heat.
Peel the onions and slice them thinly, then break them apart in the pot and toss to coat well with the olive oil. Add the salt and water, stir to combine, and cover with the lid. You’ll want to cook these for about 10 minutes covered before doing anything else.
Once the 10 minutes is up, remove the lid and add the sugar. More than sweetness this just helps us hurry the caramelization process along a little faster. Increase the heat to medium high and allow the liquid to cook off, stirring every 2-3 minutes or so. Once all of the liquid has cooked off you’ll need to actually babysit the onions for a few minutes while they brown, stirring constantly. This process takes about 5 minutes max, and in the end you’re left with super tender, sweet and absolutely perfect caramelized onions!