To make caramelized onions, thinly slice onions (yellow or sweet onions are best), then cook them slowly over low to medium-low heat in a pan with some oil or butter and a pinch of salt. Stir occasionally and let the onions cook for 45-80 minutes until they turn a deep golden brown, soft, and sweet as their natural sugars caramelize. If needed, add a splash of water or broth to prevent burning and help deglaze the pan. The process is low and slow, and no added sugar is necessary for the natural caramelization to occur.
Ingredients
- Onions (yellow or sweet are preferred)
- Butter, oil, or a combination (olive oil or avocado oil)
- Pinch of salt
- Water, broth, or wine (optional, for deglazing)
Steps
- Slice onions thinly, aiming for even slices.
- Heat butter/oil in a pan over medium heat, add onions and salt.
- Cook onions for about 5 minutes until they begin to soften.
- Reduce heat to medium-low or low and cook slowly, stirring every few minutes.
- Add small amounts of water or broth as needed to deglaze and prevent burning.
- Continue cooking for 45-80 minutes until onions are soft, deeply brown, and caramelized.
- Use immediately or store in an airtight container in the fridge for up to a week.
Serving Suggestions
Caramelized onions can elevate dishes like burgers, sandwiches, soups, dips, pasta, pizzas, and egg dishes such as omelets or frittatas.
