I love the smell of caramelized onions; it takes me to the ballpark, with a sausage covered in mustard and onions in one hand, and a tall beer in the other. Turns out, putting them all together is not only incredibly tasty, but with a little science, we can make these quick caramelized onions in half the time of other caramelized onion methods (and just like they do at the park, combining onions with beer). Saving the salt until the end, dosing in the beer, and finishing with the mustard are all ways we turn simple onions into heaven. Let’s make Quick Caramelized Onions with Beer & Dijon Mustard!
Quick Caramelized Onions (with Beer & Dijon Mustard)
- 2 large white onions
- 1 tablespoon butter
- 12 ounces lager (nothing fancy here)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 tablespoons mustard (I used a grainy dijon)
- Set your largest pan (cast iron best) over high heat. As it heats, slice your onions as thinly as you can (using a mandolin wise here). Once sliced, add the butter to the pan to melt.
- Once butter is melted, add in the onions and let sit untouched for 4 minutes. Then, add in a few ounces of beer, and stir (get those burnt bits off of the bottom of the pan).
- Repeat this process a total of 5 times or for 20 minutes. Doesn't have to be exact, but the goal is to not have much liquid left in the pan at the end.
- Once the beer is reduced and the onions browned, lower the heat and add the salt/garlic/pepper. Then, turn off the heat and stir in the mustard. Serve right away or chill for 2-3 days (not that they will last that long).