Description
Learn how to make perfectly caramelized onions that are sweet, sticky, and rich brown in color. This simple method uses butter and olive oil to slowly cook the onions until they develop deep, complex flavors ideal for enhancing a wide variety of dishes.
Ingredients
Scale
Ingredients
- 3 large onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon sugar
Instructions
- Prepare the onions: Cut the onions in half through the stem and root. Cut off the stem end of each onion half, leaving the root side intact. Peel the onions and thinly slice from pole to pole. Finally, cut off the root side. Repeat this process with all three onions to have thin, even slices suitable for caramelizing.
- Melt butter and oil: In a large saucepan over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Add the sliced onions and toss them to coat evenly with the melted fats. Cook the onions for about 10-15 minutes, stirring occasionally, allowing them to soften and begin to sweat.
- Add sugar and reduce heat: Sprinkle 1 tablespoon of sugar evenly over the onions. The sugar helps to accelerate caramelization and enhances sweetness. After adding the sugar, reduce the heat to medium-low to allow the onions to cook slowly without burning.
- Cook until caramelized: Continue cooking the onions on medium-low heat for approximately 45 minutes more. Stir occasionally to prevent sticking or burning. The onions are done when they become sticky to the touch and have a rich, deep brown color. This slow cooking process brings out their natural sweetness and develops complex flavors.
Notes
- Use a wide, heavy-bottomed pan for even cooking.
- Stir occasionally, but not too frequently, to allow onions to brown.
- If onions start to stick or dry out, add a splash of water or lower the heat further.
- Caramelized onions can be stored in an airtight container in the refrigerator for up to a week.
- They freeze well for up to 3 months, making them convenient to prepare ahead.
