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Caramelized Onions
1 hr + 5 min
Side
10 ingredients or less
One-bowl / one-pot
Servings
(2 Tbsp per serving)
Total
1 hr + 5 minPrep
5 minCook
1 hrFree from
Ingredients
-
4medium yellow onions
-
1 Tbsp (15 mL)vegetable oil
-
¼ tspsalt
-
1 Tbsp (15 mL)water (optional)
Make your own
Directions
- Slice the onion thinly and as uniformly as possible so that all of the onions cook evenly.
- Add the oil to a heavy-bottomed pan on medium-high heat. When the oil is hot, drop the heat to medium* and add the onions. Add as many onions as fits in a single layer in the pan, but try not to overfill.
- Stir the onion in the oil, and then let sit to cook for 50 - 60 minutes, stirring once every 10 minutes. Don't over-stir. About halfway through cooking, add the salt. This helps to draw any additional water out of the onions.
- If the pan is looking very caramelized on the bottom, consider adding a splash of water, only if needed, to deglaze the pan.
- When the onions are golden, remove them from the heat and enjoy!
Notes
- * Ensure the heat of the pan is not too high. The longer the onions can caramelize at a lower temperature, the better.
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Nice ! I had lots of onions so I used a pan and a Dutch oven, and the results varied a lot between the two (and I have induction so it wasn't a difference in heat), which was interesting.
The pan made them cook quicker and it risked burning more often or cooking unevenly. But delicious browning.
The Dutch oven made them melt a bit more, less browning but less chance of burning, and more even, I'd say.
In step 3 are the onions supposed to be left to sit in the oil for 50-60 minutes or is that a typo?