I don’t know if you are like me, but I’ve just never gotten caramelized onions right.
I go in thinking that they’re going to come out sweet and completely caramel-colored (like they do on TV) and they end up just being fajita-style onions slices with a little char.
I used to look at blog posts and dream of the day when I would unlock the secret to the caramelized onion.
And in the midst of making this wonderful quiche, I discovered something amazing. Bacon fat plus a cast iron skillet make the easiest, best caramelized onions.
As you can see in my photos, I didn’t even let them get totally brown and stringy, but with a bit more time they would have been. All you need is a little bacon fat, a lot of half-moon slices of onions, a little seasonings and about 30 minutes on your hands. Cook them low and slow and enjoy result.
These Caramelized Onions go great in quiche, on grilled cheeses and basically anyway they can make it to your mouth.
Happy Simple Saturday!