Rice Cooker Caramelized Onions1. Onions can be sliced or diced, depending on the recipe or how you plan to use the finished product.
Diced onions are great in dips and jams, or appetizers.
Sliced onions work well in sandwiches and soups.
2. Slices or dices should be of a uniform size and/or thickness, so that all pieces cook evenly. When peeling, be sure to discard the papery skin and any thin, dry outer layers of the onion to help prevent burning.
3. Separate all of the layers of the onion after cutting, again, uniform thickness helps with even cooking.
4. Use a neutral cooking oil like canola, grape seed or peanut oil, as the long cooking time can sometimes give fruitier oils (like olive oil) a bitter flavor.
5. Don't use whole butter, for the same reason as not using fruity oils. Clarified butter (ghee), which has had all of the milk solids removed, will work just fine, however.
6. Thoroughly, but gently, toss together the onion and oil. The goal is to evenly coat all of the onion pieces in some of the oil. Your hands are a great tool for this process.
7. Salt lightly. Salt will draw moisture from the onions, and too much will dry them out too quickly. Plus, caramelized onions are often used as a component in other recipes, and the salt level of the onions will impact your final dish.
8. Stir, stir, stir. This is not a push Cook and walk away dish. The onions need to be stirred every two to three minutes to prevent the ones on the bottom from burning.
9. You may not be finished when the rice cooker switches to Keep Warm! The first time this happens, you may still have sauted onions, not caramelized ones. Stir the onions, cover and push Cook again. Repeat stirring and pushing Cook as many as 10 or more times for deeply caramelized onions. They are done when they taste the way you like them.