Caramelized Onion & Squash Pizza

Caramelizing onions, a process of slowly cooking them in olive oil or butter until they are richly browned, is a relatively simple way to pull out delicious flavors from a very basic ingredient. Start by using a wide, thick-bottomed sauté pan or fry pan for maximum contact with the onions. Add some olive oil and a touch of butter (about one teaspoon per onion), and heat the pan over medium high heat until it starts to shine. Add the onion slices and stir to coat.

As you cook the onions, stir them frequently to prevent them from burning or drying out. If necessary, reduce the heat to medium low. After about 10 minutes, the onions will have softened, and the natural sugars will start to convert. Sprinkle with a little salt and some sugar, and continue to cook, stirring. There is no set time or method here, most folks get into a rhythm of stirring and scraping the pan, perhaps adding a touch of water, until the onions become a rich, browned color.

Five good-sized onions yield about 2 cups of caramelized onions, which will store quite well in a jar in the refrigerator. These melt-in-your-mouth treats are a delicious addition topping a burger or steak. I use them as a base for French Onion soup, or add them to sour cream to make a delectable, rich dip. Be creative! Add them to sauces and stews, make them into tarts. Our family favorite is to add them to pizza; the smoky, sweet flavor is a perfect match for winter squash on a Caramelized Onion and Squash Pizza.