Roasted Onions, Momofuku-Style

thinly sliced onions

This recipe reminded me why I love cooked onions so much: that sweet, melty, carmelized oozy flavour really does make everything better!

pile of onions

Slice up a couple of onions, heat up your cast-iron skillet and pan fry the onions on high for 5 minutes without moving them, then turn the heat down and slow-roast, while keeping the onions moving, for another 20 minutes or so.

pile of onions slowly shrinking

The recipe suggests roasting for 50 minutes, but it only took me about 20 to achieve the “texture that’s just this side of mushy.”

caramalized roasted onion goodness

They’re really good, so if you don’t make them for the kimchi stew, make them to eat right out of the pan, which is what Mike and I did before I realized that we needed to stop or we wouldn’t have enough for the stew.

2 Comments add yours

  1. My husband thinks “onions cause cancer” and will only eat them when they are cooked. I like the way this one takes it’s time. My only problem, no cast iron skillet. Good reason to go shopping I suppose.

    You can do the onions in a regular skillet, they’ll taste just as delicious. When you cook them like this they end up so sweet!

    steph on March 29th, 2010 at 12:48 am
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