Simple Caramelized Onions and Mushrooms

Sweet and jammy caramelized onions make a beautiful pairing with quick-seared and savory mushrooms. They're the perfect topping for latkes of any kind, filling for omelets and swimming in the center of a grilled cheese sandwich. Caramelized onions and mushrooms are your new go-to BFF.

They may be the perfect pair that present endless serving possibilities, but caramelized onions and mushrooms are the the culinary odd couple takes very different paths to that celestial caramelization destination.

For onions, the path is low and slow. No crispy brown bits or edges. Just mellow, melting slices of allium cooked over very low heat, perfect for almost any appetizer or topping.

For mushrooms, the path is hot and swift. After clearing the pan of the beautifully caramelized onions, the mushroom pan is heated up considerably and the shrooms are seared for about 3-4 minutes - less than one tenth of the time it takes to caramelize onions. The quick sear in the hot pan with oil creates a gorgeous golden brown crust on the mushrooms which is the hallmark of intense, earthy flavor.

It's an easy recipe that's a culinary adventure worth twice the price of admission!

Here's what you'll need to make caramelized mushrooms and onions:

• Yellow onions
• Butter and olive oil
• Baby bella mushrooms
• Salt and pepper
• Fresh thyme

Step by step process for making caramelized onion recipe with mushrooms:

Begin my peeling and slicing 3 yellow onions. I like to cut my onions in half, then lay the flat side down on the cutting board so all of my slices are half moons. I recommend about ⅛-1/4 inch thin slices - thin enough to cook through but not so thin as to risk burning or browning.

Melt two tablespoons of butter with one tablespoon of olive oil in a large saute pan or cast iron skillet. Add the sliced onions to the pan and stir quickly to break up the onion rings and coat the thin strips in butter. Return to a low heat burner. Let the onions cook over that low heat, stirring from the bottom of the pan every few minutes. Monitor the heat to ensure the onions are not sticking or browning, as they do when you're making sautéed onions.

After 15 minutes, this is what they look like - slightly softened and yellowing. This is when I usually add a pinch of salt to the pan.

After 30 minutes, this is what they look like - the deeper caramelization is coming around the edges.

And here is the completed dish at the end of cooking - about 50 minutes over low heat completes the caramelization process.

Transfer the sweet onions to a separate bowl and set aside.

While the onions are caramelizing, clean and slice 8 ounces of baby bella mushrooms. Use a damp paper towel or a cloth towel to clean the mushrooms. Do not rinse under water, or the wet mushrooms with their excess liquid will struggle to brown.

Heat oil (1 tablespoon of olive oil) over medium high heat. Add the sliced mushrooms to the large skillet in a single layer (to the extent possible).

Cook for about 3-4 minutes and do not disturb the shrooms. Leave them untouched. Mushrooms contain a lot of water. You'll see them release their water, steam briefly, then dry up and caramelize. When the pan dries and the mushrooms are sizzling, toss the mushrooms to ensure they have taken on the caramelized brown color.

Remove from heat. Add a pinch of salt - less than a quarter teaspoon salt, a few cracks of black pepper and the fresh thyme leaves.

Then add the caramelized onions back into the pan and toss.

Taste and adjust seasoning. Plate, top with additional fresh herbs, and serve.

FAQ's about caramelized onions and mushrooms:

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