Caramelized Onions

DifficultyIntermediate
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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