Caramelized Onions
Transform ordinary meals with these sweet and syrupy caramelized onions that pair well with almost anything.
Ingredients
Main Ingredients
- 2-3 large yellow or sweet onions Yellow onions develop robust sweetness; sweet onions (like Vidalia) yield even sweeter results.
- 2 tablespoons butter or oil (or a mix) Butter adds richness; oil tolerates higher heat.
- 1 pinch salt Enhances sweetness and draws moisture from onions.
- 1 splash water, broth, or wine for deglazing Rescues fond from sticking and adds flavor.
Instructions
Preparation
- Slice the onions thinly into 1/8" to 1/4" thick slices for even cooking.
- Heat butter or oil in a heavy-bottomed skillet over low–medium heat.
- Add onions and sprinkle with a pinch of salt to draw out moisture.
Cooking
- Cook slowly, stirring every 5 minutes, allowing a golden crust to develop.
- Deglaze with water, broth, or wine if onions start to stick.
- Continue cooking until onions turn deep golden brown, approximately 30 to 60 minutes.
Notes
Caramelized onions can be stored in an airtight container in the fridge for up to 4-5 days or frozen for up to 3 months. Reheat gently in a skillet with a splash of liquid to retain texture.