Caramelized Onions

DifficultyIntermediate

Caramelized onions are delicious and the perfect addition to savory dishes, burgers, dips, soup and more. Learn the technique!

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 2 Large onions, peeled
 2 tbsp Unsalted butter
 Salt
 Low-sodium chicken broth or water
1

Cut the onions in half through the root end. Cut a V-shaped notch around the root to remove it. This ensures that all of the onion slices separate when you cut the onion.

2

Place one onion half on a cutting board so the root end is facing you. Thinly slice the onion lengthwise. Aim for slices that are about 1/4"-1/8" thick.

3

Repeat this slicing procedure for all of the onion halves.

4

Heat 2 tablespoons of butter in a large saucepan over medium heat until melted and sizzling. You want to use a pan with a wide base to allow for water to evaporate so the onions will caramelize rather than steam.

5

Add a few handfuls of onions to the pan. Cook onions, stirring until they are soft and starting to turn translucent (1-2 minutes). Stir in a few more handfuls of onions and repeat this stirring and cooking process until all of the onions have been added to the pan. Season with a pinch of salt.

6

Reduce the heat to medium-low and continue to cook the onions. Stir every few minutes to prevent onions from sticking. Cook until the onions are a blonde color (15-20 minutes). Reduce heat if you think the onions are sticking too much.

7

For very soft and more caramelized onions, continue cooking and stirring until the onions are a golden brown (15-20 more minutes). If needed, stir in a splash of water or broth to avoid burning.

8

For extra dark onions, continue cooking and stirring until the onions start to blacken around the edges and get slightly crisp (10-15 more minutes). Keep a close eye so the onions don't burn.

9

Allow onions to cool in the pan. Caramelized onions can be stored in an airtight container for up to 1 week.

10

Recipe adapted from bon appetit.

Ingredients

 2 Large onions, peeled
 2 tbsp Unsalted butter
 Salt
 Low-sodium chicken broth or water

Directions

1

Cut the onions in half through the root end. Cut a V-shaped notch around the root to remove it. This ensures that all of the onion slices separate when you cut the onion.

2

Place one onion half on a cutting board so the root end is facing you. Thinly slice the onion lengthwise. Aim for slices that are about 1/4"-1/8" thick.

3

Repeat this slicing procedure for all of the onion halves.

4

Heat 2 tablespoons of butter in a large saucepan over medium heat until melted and sizzling. You want to use a pan with a wide base to allow for water to evaporate so the onions will caramelize rather than steam.

5

Add a few handfuls of onions to the pan. Cook onions, stirring until they are soft and starting to turn translucent (1-2 minutes). Stir in a few more handfuls of onions and repeat this stirring and cooking process until all of the onions have been added to the pan. Season with a pinch of salt.

6

Reduce the heat to medium-low and continue to cook the onions. Stir every few minutes to prevent onions from sticking. Cook until the onions are a blonde color (15-20 minutes). Reduce heat if you think the onions are sticking too much.

7

For very soft and more caramelized onions, continue cooking and stirring until the onions are a golden brown (15-20 more minutes). If needed, stir in a splash of water or broth to avoid burning.

8

For extra dark onions, continue cooking and stirring until the onions start to blacken around the edges and get slightly crisp (10-15 more minutes). Keep a close eye so the onions don't burn.

9

Allow onions to cool in the pan. Caramelized onions can be stored in an airtight container for up to 1 week.

10

Recipe adapted from bon appetit.

Caramelized Onions

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