Basics

• Burnt onions go past the point of being caramelized -- slowly cooking onions until they’re slightly brown and sweet. Instead, burnt onions are crispy and take less time than caramelizing onions. The flavor is still sweet, but there is a bitter after note that complements dishes quite well. Use burnt onions in place of caramelized or even raw onions in your favorite dishes for a different, more complex flavor.

Types

• White onions have a sweet flavor when burnt and a bitter, but pleasing after taste. Pearl onions, which are smaller, keep their sweetness, and have a less bitter taste than white onions. Shallots can be burnt, but only when using young, small bulbs -- larger varieties can be extremely bitter and unpleasant when burnt. Yellow onions take well to burning and remain sweet -- these might work better than white onions if you’re looking for a versatile replacement. Red onions are highly pungent and offer color in addition to flavor, but they’re not suitable for burning because they can become extremely bitter when burnt.

Tips

• One medium onion per serving is usually sufficient to flavor a dish. Slice in uniform pieces -- don’t dice or chop the onion, this can cause small, over-cooked pieces that are inedible. Only use medium-high heat while cooking. Use a frying pan or non-stick skillet. Use a small amount of oil to prevent onions from sticking -- any oil variety will work -- just enough to coat the pan. To avoid over-burning, stir frequently and only saute until small brown spots appear on the onion’s flesh.

Uses

• Add additional flavor to burnt onions by counteracting the bitterness with a splash of acidity -- such as balsamic or red wine. Add burnt onions to baked or mashed potatoes, meat dishes, egg dishes or use as a crispy garnish. Burnt onions are especially effective at perking up otherwise bland foods, like lentils and rice.