Peel an onion

I’m normally first in line to tout the absolute value of experience, of time invested in craft (as a devoted copywriter/editor, for example). But, as I ponder the lessons in a bowl of caramelized onions, I begin to wonder if it’s truly experience we should celebrate or the seasoning that comes with it.

Are they really one and the same? Time alone isn’t enough to ensure that you’ve built the essential skills: the ability to do the research; study the audience; think about message, tone, voice; collaborate when needed and solo when not. You must have a personal investment in the process. You must bring your own flavor to the table.

Consider caramelized onions: at once perfect metaphor and perfect food. Close your eyes. Taste those nutty-brown, velvety delicacies. They are the foundation and the topping-off point of so many dishes. One of the Essentials.

What exactly is caramelization? you may ask. “The oxidation of sugar … as the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.” Thank you, Wiki.

The Los Angeles Times recently featured a recipe for caramelized onions. It tells you how to tease out the onions’ savory, creamy goodness. It also recommends you cook them for four hours (don’t even ask about chopping and crying time). Yes, I said four (4) hours. Perhaps during your latest Hulu/Mary Tyler Moore marathon?

I’m here to say you can achieve a close-enough facsimile of this taste sensation in one hour of cooking time (admittedly, an hour and a half is even better). If you commit to that one hour of focused, dedicated time, I promise your world will be a brighter place. And you will understand how time and seasoning can unite in the most synergistic way.

The One-Hour (Or So) Caramelized Onions Recipe

5 lbs yellow onions, preferably organic  (about 6 large)
4 tablespoons olive oil
1 teaspoon to 1 tablespoon sea salt, depending on taste
that’s it!

Slice onions in quarter-inch wide half moons.
Add olive oil to large soup pot. (Cast iron preferable, but stainless steel will do.)
Add onions, stir to coat.
Cover pot. Start with medium heat, cook onions till wilted, about 20 minutes, stir every 10 minutes.
Turn burner to low, as low as it’ll go.
Stir onions every 10 minutes. Don’t leave them alone too long (they get into trouble). Or let them stick to bottom of pan (if sticking, your fire’s too high).

Servings: 2 1/2 cups.
Great on toast points or baked potatoes, in soups and stews, atop grilled trout or catfish, or just plain on the fork.

Variation, courtesy of realsimple.com: In the final minutes, add 1/2 cup dry white wine, stir till evaporates (approx. 5 min). Stir in 1 tablespoon white wine vinegar and 1 tablespoon fresh thyme or rosemary, chopped.