Do you, like me, have a bucket list of things to accomplish over the next few years? Walk the Camino de Santiago. Visit the Panama Canal. Take a selfie with the Pyramids of Egypt. Go on an Alaskan cruise before the glaciers completely melts. Successfully make caramelized onions that don’t taste burnt. You might find the first four a little ambitious… so let’s focus on the last one!
Onions 101
Onions have been cultivated all over the world for centuries. They are bulbs and are considered both a vegetable and a condiment. There are many varieties depending on where they are grown. Its scientific name is Allium cepa.
In Quebec, the most common varieties are:
- Yellow onion – ideal for cooking, for example in a classic French onion soup.
- Red and Spanish onions – delicious raw or cooked, perfect in salads or as burger toppings.
- Green onions – pair well with Asian-style soups, omelets, and salads.
It’s Not Rocket Science… but…
Let’s get to the heart of the matter: caramelized onions. Éric, executive chef at Zeste du monde traiteur, shared some tips to increase your chances of success. You can use any variety of onion, each bringing its own unique flavor.
“First, slice the onions—not too thinly, so they retain some texture during cooking,” says Éric.
“Next, heat some fat in a pan. Olive oil, sunflower oil, butter, lard, or duck fat all work, depending on your taste. Use the right amount—not too much. And remember, to caramelize onions, don’t overcrowd the pan; onions release a lot of water, and you don’t want them boiling!”
A key tip: don’t turn the heat too high. “The pan shouldn’t be blazing hot, otherwise the onions burn quickly. Medium-low heat is ideal,” Éric advises.
Once the fat is hot, add the onions, salt, and pepper. Let them simmer and don’t stir until they begin to color. Then, stir gently. Continue cooking until the onions are deeply golden—about 30 to 45 minutes in total. “It’s simple, yet quite technical,” insists Éric.
A Perfect Match
Caramelized onions are popular because they pair beautifully with grilled meats and fish, enhance sandwiches, and complement charcuterie boards. At Zeste du monde traiteur, this ingredient is part of several holiday cocktail bites under the name onion jam—feel free to request it on your next order!
Caramelized vs. Confit
You may have noticed different terms: caramelized onions, onion confit, caramelized onion confit, onion jam… and probably a few more.
The main difference lies in cooking. Caramelized onions are cooked slowly in fat, while confit onions are cooked in a generous amount of liquid—about 2 cm above the onions—until they reach the desired consistency (roughly 30 minutes). You can get creative with the liquid: duck fat, grenadine, red wine, port, etc.
Of course, there are endless ways to tweak ingredients to make the recipe your own. Producers of local specialty foods often add their unique touch to the base recipe. All that’s left is for you to let your culinary creativity shine!
Caroline Cudia, for Zeste du monde
