Caramelized Onions Recipe
Caramelized onions are a deliciously sweet and savory addition to numerous dishes. This recipe reveals the secrets to perfectly caramelizing onions, which can enhance everything from burgers to soups.
Equipment
- 1 large skillet or frying pan
- 1 cutting board
- 1 sharp knife
- 1 measuring cups and spoons
Ingredients
- 4 large onions About 2 pounds.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar Optional, for quicker caramelization.
- to taste freshly ground black pepper
Instructions
- Begin by peeling the onions and cutting them in half from root to tip. Slice each half into thin half-moons.
- In a large skillet, heat the butter and olive oil over medium heat until melted and bubbly.
- Add the sliced onions to the skillet and sprinkle with salt and sugar (if using). Stir well to coat the onions in the oil and butter mixture.
- Cook the onions over medium heat, stirring occasionally, allowing them to soften and reduce for about 30 minutes.
- If the onions start to stick to the bottom, turn down the heat slightly and add a splash of water to deglaze the pan, scraping up any browned bits.
- When the onions are golden brown and caramelized, season with freshly ground black pepper to taste. Remove from heat and let cool slightly before serving.
- Optionally, consider adding a splash of balsamic vinegar or wine during the last few minutes of cooking for an added layer of flavor.
Notes
Caramelized onions can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
They can be used as a topping for burgers, pizzas, or added to risottos and sauces for a depth of flavor.
For variations, consider adding a splash of balsamic vinegar or wine during the last few minutes of cooking for an added layer of flavor.