Description
A simple method for making deeply golden, soft, and naturally sweet caramelized onions using low heat and patience.
Ingredients
- 3 large yellow onions
- 2 tablespoons olive oil or butter
- 1 teaspoon kosher salt
- 2 to 4 tablespoons water as needed
Instructions
- Slice the onions evenly: Cut onions in half root to tip, peel, then slice into thin half-moons about 1/8-inch thick.
- Heat the pan: Place a wide, heavy skillet over medium heat and add the oil or butter. Let it melt and warm fully.
- Add onions and salt: Add the onions and sprinkle with salt. Stir to coat evenly.
- Cook until softened: Cook for 10 minutes, stirring every 1 to 2 minutes, until onions wilt and release moisture.
- Lower the heat: Reduce heat to medium-low. Spread onions into an even layer and let them cook slowly.
- Stir and scrape: Stir every 3 to 5 minutes, scraping the pan bottom to lift browned bits.
- Add water if needed: If onions stick or brown too fast, add 1 tablespoon water and stir to deglaze.
- Continue cooking: Cook for 25 to 40 more minutes until onions are deep golden brown, very soft, and jammy.
- Finish and serve: Taste and adjust salt if needed. Use immediately or cool for storage.
Notes
- Lightly caramelized onions take 25–30 minutes.
- Deep golden and sweet onions take 40–50 minutes.
- Avoid high heat; it causes burning, not sweetness.
- Stir frequently to prevent uneven browning.
- Caramelization cannot be rushed.
- Refrigerate leftovers up to 5 days in an airtight container.
- Freeze portions up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 to 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Western