Caramelized Onions Worth Weeping Over

Well Gentle Reader, sometimes a side dish or topping is more than that, sometimes it’s inspired and inspiring. The Practical Cook feels this way about caramelized onions. Years ago, when living in New York, I would go with coworkers to a little church basement to eat pierogie. They were served with caramelized onions, and tasted like magic and sunshine. I can’t think of them without wanting to eat them at that moment.

Caramelized onions over bratwurst with tomatoes, pierogies, and greens!

Caramelized onions over bratwurst with tomatoes, pierogies, and greens!

Since I’ve yet to perfect the art of the handmade pierogie, I settle for frozen but demand the onions. Because I don’t have all day, here’s how I cheat just a little bit.

Caramelized Onions The Practical Cook Way

olive oil (or fat from the frying pan if you’re making to go with sausage of some sort)
1 medium sweet onion, sliced fairly thin
2 teaspoons dark brown sugar
sprinkle of salt
around 1/4 teaspoon ground coriander (optional, but this gave them great depth)

Heat olive oil (or residual fat) over low medium heat. Add onions, stir until coated with oil and cook until starting to soften. Add sugar, salt, and coriander. Continue to cook over a low medium heat (at least 10 minutes) until onions are seriously soft and starting to turn brown. If you have more time, keep on cooking. If not, they’ll be delicious at any point, just don’t crack the heat and fry them.

Caramelized onions in the pan!

Caramelized onions in the pan!

Are you a pierogie fan? Do you have a recipe? How about caramelized onions? I pretty much just want to eat these by themselves. But I digress, post a comment! Share your thoughts! I can hear you breathing out there.

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Up next, How to Spread Holiday Cheer: Gift Giving Ideas.



Filed under Recipes

4 responses to “Caramelized Onions Worth Weeping Over

  1. Kelly

    You must be channeling my midwestern Polish-German heritage with that meal, there! The funny thing is, I have yet to source a home-made pierogi available for home use. I know several restaurants that make ones worth swooning over. To the research van! (or station wagon…tomayto/toMAto)

    • The Practical Cook

      I checked out a Polish cookbook last week: one of my holiday projects is tackling homemade pierogi. What’s the worst that could happen? (Famous last words. :))

      Other than Veselka in NYC (sigh) and this Ukranian church basement, I don’t have good sources either! Hungry again.

  2. Maria has a recipe for slow-cooker caramelized onions.
    I use the caramelized onions to make a nice brandied french onion soup (also from the site)

    • The Practical Cook

      That is very intriguing, excellent use of the slow cooker. Thank you for sharing: I’m going to check out both recipes!

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