[Music]
foreign
s we're going to be using Spanish onions
we have a wide variety of different
onions here one of them is the vidalia
onion which tends to be too sweet for
caramelizing purposes I will now show
you how to cut the onion you take the
base off you take that little brown part
off as well and then you cut the onion
in half before you put the flat side
down you actually take the little base
off so that the slices were separate put
this on the side and then holding on to
the onion with all fingers using your
first knuckle as a guide you just
motioning the knife in this way you just
go and slice your onions
as you go past the Half Point you just
put it on the flat side again and then
finish cutting it
so it's pretty simple all of the pieces
are coming off very easily now we're
going to cook it to cook it just preheat
a pan preferably a non-stick pan so that
you don't have to use quite as much oil
if butter is not a problem I recommend
using butter I'm French after all so you
have to use butter but not if it's not
good for your health heat up the pan and
then as the pan is heated and the oil is
almost smoking you just put your onion
what you should hear is a nice Sizzle
cooking is about filling it's about
healing it's about smelling it's about
or involves all the senses so we put our
onions we had a little bit more here the
more onions you put in the pan the
actual better it will come out to be a
little pinch of salt I'll make the salt
if you cannot add it the salt helps the
juices to come out and then I'm putting
a little bit of fresh thyme as well so
we are letting this cook until it
becomes Brown eventually it's going to
the the juice are going to reduce and
it's going to become caramelized so this
is how it looks like as it is on its way
to caramelization where it turns brown
and as it's going to get darker the
liquids are going to come out and then
we're going to get that nice
caramelization that is going to give us
the flavor this is what the final
products looks like you want them to be
really soft the softer the more
concentrated the flavor will be a little
bit of fresh thyme on it this is an
incredibly versatile dish you can make
it a day ahead you can make it a week
ahead it keeps perfectly in the fridge
and also you can use it in many dishes
you can put it on grilled fish on
grilled chicken I put it here on this
Chucky wrap which is a dish that will be
featured on another episode of the
healthy cooking show