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.
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.
These onions are perfect on and in, just about anything. I incorporated them into my tilapia burgers and they added a perfect sweetness with a very slight curry flavor at the end.
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.
You may also like: