Caramelized onions are a good garnish for prime rib and other roasts. They are rich and sugary; not much is needed. However, onions cook down to nearly nothing. A fist-size onion will garnish up to 4 meat servings with a thimble-sized amount.
| — | olive oil | |
| — | onions, white, yellow, red or mixture depending on tastes | |
| — | shallots (optional) | |
| — | unsalted butter (optional) | |
| — | salt | |
| - | black pepper, fresh-ground | |
| — | garlic, minced | |
| — | wine, red or white depending on meat to accompany |
1. Slice onions into coins, as thin as possible (or thick depending on what you're using them for, but thin is tastier). When adding to pan, pull the coins apart into rings.
2. Heat large skillet with lid or pot over high. Pour very small amount of olive oil and reduce heat to medium.
3. Add onions and toss in oil. Sprinkle salt and pepper and toss again. After a couple of minutes, add a small amount of water and cover.
Don't walk away or the onions will burn.
4. Toss onions every minute or so adding a small amount of water. Repeat until onions reach a dark golden or lighter color. Do not allow to burn black.
5. When ready, add in garlic and toss 30-60 seconds. Deglaze with onions still in the pan using a little wine. Reduce, thicken with butter, then serve hot when possible.