Caramelized Onions (How-To Recipe)
Learn how to make perfectly caramelized onions with rich, sweet flavor and jam-like texture. They're a delicious way to add savory depth to everything from burgers to pasta.
Servings: 6 servings
Ingredients
- 2 pounds yellow onions halved and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- Pinch sugar
- Water or other liquid (see notes)
Instructions
- Melt the butter and olive oil together in a large skillet over medium-low heat. Add the onions, stir to coat, cover, and cook for 12 to 15 minutes, stirring occasionally, until soft and translucent.
- Uncover the pan, raise the heat to medium, and stir in the salt and a pinch of sugar. Continue cooking, uncovered, stirring often and scraping up any browned bits as they form on the bottom of the pan.
- If the onions start to stick or brown too quickly, add water (or other liquid - see notes), 1 tablespoon at a time to loosen them from the bottom of the pan and keep them from burning. Continue cooking until the volume of the onions is considerably reduced and they've turned a deep golden brown.
- If you want the onions to retain a bit of texture (for burgers, steaks, and pasta), stop when they're soft and partially broken down (total time 35 to 40 minutes). For a spreadable, jam-like consistency (for sandwiches, soups, or sauces), continue cooking up to 10 minutes longer.
Notes
ABOUT THE WATER: To keep the onion flavor pure, use water when deglazing. For richer flavor, use wine or broth depending on how you plan to serve the onions. Keep liquid additions small to avoid steaming.
STORAGE: Refrigerate onions in a tightly sealed container for up to 5 days. For longer storage, freeze in small portions for up to 3 months. Thaw in the refrigerator before using.
Nutrition
Serving: 0.25cup | Calories: 98 | Total Fat: 4g | Cholesterol: 5mg | Sodium: 215mg | Carbohydrates: 14g | Fiber: 3g | Sugar: 6g | Protein: 2g