Caramelized Onions done Right
Making properly caramelized onions takes time and patience. The secret is not to rush it. Follow this recipe and you'll have the best caramelized onions with a deep, sweet, nutty flavor. Use to top a bean soup, burger or a sandwich.
prep time
10 minutes
cook time
55 minutes
Ingredients
2 large yellow or sweet onions, thinly sliced (not chopped)
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
2–4 tablespoons water (for deglazing during cooking)
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
2–4 tablespoons water (for deglazing during cooking)
Directions
Heat a butter and oil in a large, shallow pan to medium heat on the stovetop. Add sliced onions and gently toss to coat all pieces with the fat.
Cook onions for 8-10 minutes until they become translucent. Reduce heat to medium-low and cook for 45 minutes, stirring every few minutes. If the onions are starting to stick to the pan, add about a tablespoon of water to deglaze the pan.
Once the onions are a deep, caramel color, add salt and gently stir. Remove from heat and use in your favorite recipe!
Cook's note: You can make a big batch of these onions and freeze, covered in ice cube trays. They're great to add to a stock, gravy or sauce for an extra hit of flavor.
Cook onions for 8-10 minutes until they become translucent. Reduce heat to medium-low and cook for 45 minutes, stirring every few minutes. If the onions are starting to stick to the pan, add about a tablespoon of water to deglaze the pan.
Once the onions are a deep, caramel color, add salt and gently stir. Remove from heat and use in your favorite recipe!
Cook's note: You can make a big batch of these onions and freeze, covered in ice cube trays. They're great to add to a stock, gravy or sauce for an extra hit of flavor.
