Patience is a virtue while making caramelized onions, but definitely worth the wait and these are worth waiting for because I put a twist on them. Curry caramelized onions can be used in and on so many dishes.
It’s amazing what cooking low and slow does for onions. You end up with browned, sweet onions, but I added a little spice. Not heat spice, just 3 spices to add a subtle hint of extra flavor. Mild curry powder, ground coriander and ground cumin. You still get the sweet onion taste, but you also get a little spiced flavor on the backend.
You’ll be surprised how much the onions cook down, so my rule of thumb is 1 medium onion per serving. Allow the onions enough time between stirring to brown, don’t stir too often. Again, be patient, it will be worth the wait.
- 4 medium onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon mild curry powder
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- In a large sauté pan, melt the butter and olive oil over medium low heat.
- Add the onions and cook stirring every 5 minutes.
- In a small bowl combine the curry powder, coriander and cumin, set aside.
- After 30 minutes and the onions start to soften, sprinkle them with the salt and curry mix, stir to combine.
- Allow to cook another 30 minutes until they are a nice dark brown.