I love caramelized onions. I make them constantly at home and put them in everything from sandwiches to nachos piled high to scrambled eggs. They add a roasted depth of flavor and an unbelievable sweetness.

　　

Ingredients

makes enough for 1 recipe volcanoes

　　20 g grapeseed oil (2 tablespoons)

　　2 medium Spanish onions, halved and thinly sliced

　　6 g kosher salt (1 1/2 teaspoons)

　　

Step 1

Heat the oil in a large heavy-bottomed pan or skillet over medium-high heat for 1 minute, or until it’s very hot but not smoking. Add the onions and let them cook for 2 to 3 minutes without stirring.

　　

Step 2

Toss the onions with a large spoon or spatula while seasoning them with the salt. Lower the heat to medium-low. The rest of the caramelization process happens slowly over medium-low heat for 20 minutes. Work on another subrecipe, pay some bills, kill some time productively—but don’t go too far from the onions. Toss the onions over on themselves every 3 to 4 minutes so they all get their time on the bottom of the pan. The onions will weep and then slowly take on color as they release their liquid. When your onions are the color of a brown paper bag, they are done. Cool completely before using in the volcanoes, or store in an airtight container in the fridge for up to 1 week.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.