last night i dove back into this book, looking for some tips on this recipe::
these are super simple. they just take time. there really isn't much need for a recipe when it comes to caramelized onions. all you need are a bunch of onions and a sprinkle of salt. bittman uses a bit of oil or butter and gives a chart that shows cook time and what you can expect at that point of cooking; which turned out to be pretty accurate. i've seen these prepared with just the water they give off...with additional water added when the moisture really starts cooking out. i probably only used about 1 TBSP of extra virgin olive oil when all was said and done but i think next time i'll try just stewing them in their own juices. remember to start with lots of onion, i used four large ones::
cover them and cook them for about 5-10 minutes to release the juices. add some salt (and some extra virgin olive oil if you want), then cook over medium/lowish heat, uncovered, for as long as you desire (as they cook and things start to stick, add small amounts of extra virgin olive oil, if you went that route, or water if you're being a purist)::
those pictures were taken in 20 minute intervals, roughly. in the end i stopped at this::
just about to the onion jam stage. in fact, we ate a bunch smeared on crackers while preparing this::
caramelized onion pizza. definitely worth all the tears!