Try this How to Caramelize Onions recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 151.1562 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat wide-bottomed skillet on medium-high heat and add oil and butter.
- Once oil is shimmering, add sliced onions.
- Sprinkle salt over onions and stir until onions are lightly coated with oil.
- Stir every 5-10 minutes, flipping the bottom onions to the top and scraping the bottom of the pan.
- After initial ten minutes or so of sweating, turn heat down to medium.
- After about thirty minutes, if onions start to dry out, you can add a tad more oil or a little water, but only a tablespoon or so.
- If sticking too bad, turn heat down to low.
- Cook until amber and soft, about an hour.
- Store in refrigerator for one week or in freezer for a few months.
Using a wide-bottomed stainless steel or cast-iron skillet maximizes the surface area exposed to heat, encouraging even moisture evaporation across every single slice. When the pan begins accumulating sticky brown fond too quickly, introducing a single tablespoon of water deglazes the surface and redistributes those savory compounds back into the softening vegetables. Monitoring the process closely over a full sixty-minute window ensures the final product achieves a deep amber hue without any acrid bitterness.
Thermal Control and Moisture Management
Direct heat must be modulated carefully from medium-high down to medium as the initial water content releases from the cellular structure. Salt added at the beginning draws out moisture via osmosis, accelerating the softening phase before browning officially commences. If the edges darken too rapidly before the centers turn tender, reducing the burner to low protects the sugars from burning prematurely.
Equipment and Preservation
Heavy-bottomed vessels distribute thermal energy more uniformly than thin aluminum pans, eliminating hot spots that cause uneven cooking. Once finished, these soft Alliums keep safely in a refrigerated container for up to one week or transfer to the freezer for storage lasting several months.
