Caramelizing onions is a great way to bring out the natural sweetness in your onions. It's tasty, has a great aroma and quite simply... it's the right thing to do.

Let me explain. Onions contain sulfur compounds that are quite distinct when you cut into them. They can make your eyes water and if you get any of the juice
in your eyes it can make them downright sting! Although it has a sharp bite to its flavor, there's something that chemically happens to the sulfur compounds when you apply heat to them for a prolonged period of time... they mellow out and convert to sugars. What you have left in there place is an earthy, sweet, savory ingredient that can do nothing less than enhance your overall dish.

Today, I'm going to talk you through my simple method of caramelizing onions, it doesn't matter if they're brown, white or red, so long as they contain those sulfur
compounds they can become sweeter and be a flavorful ingredient in your overall dish.

Here's how I work with them.

I'll either, chop, slice, dice, mince, quarter, half or leave my onions whole depending what I want their end result to be. It's no big deal. Now I'll either saute them in
olive oil, coconut fat or some other palm oil. They have a lot of health and nutritional benefits. They're called MCFA or medium chain fatty acids and have been reported
to have a lot of medicinal uses. Anyway, back to the caramelization. It's quite simple, smells great and takes just a few minutes with this technique.

Step 1. Get a pot, skillet, sauce pan, dutch oven, etc., [or if you're the camping type, a very, very hot rock], heat it, add your oil and once it's melted your onions and
saute them on high or medium high until they become see thru [translucent] and begin to give off their sweet and savory aromas. Make sure you don't allow them to burn or
scorch or get too brown. This could make them a little bitter. I tend to like them even like that, with a little char to them. We'll talk a little more on that in some future articles.

You're done! Now you can ad whatever else to them you want and they'll have a great flavor with a sweetness you can only get by putting the right amount of heat to it.

Some variations on that process can be using shallow water to do your sauteing in. I don't particularly like this option though. Not if I'm trying to get flavor and go simple, at
least. When fat is not added to this process the flavor isn't carried off as well and then you have to do a few extra things to capitalize on the flavor you you sacrificed with the
exclusion of fat.

There you have it. How to caramelized onions quick and easy.

As always, it's been my pleasure sharing these techniques with you. Until next time...