CARAMELIZED ONIONS

bowl of caramelised onions with a spoon in it

If you were ever wondering how to caramelise an onion, then you've come to the right place! This easy method might take a bit of time but the results are perfectly caramelised onions (without adding any sugar!) to use in a variety of tasty dishes. You're welcome.

Course Side Dish

Cuisine American, French

Keyword caramelised onions, caramelized onions, caramelizing onions, condiment, flavour bomb, how to caramelise an onion, how to caramelize an onion, how to caramelize onions, onions, perfect caramelized onions, spanish onions, umami, white onions, yellow onions

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Cups

Calories 324kcal

Author Andrea Lagana

Ingredients

Large Spanish White or Yellow Onions
Cooking Fat such as Butter, Ghee, or Oil
Cooking Liquid such as Broth, Beer, Wine, or Water

Instructions

Cut your onions into 1/8" thick slices. I find that the easiest way to do this is to cut the stem (pointer side) off the onion first. Then cut the onion in half down the middle (through the root). Peel each half and place the halves cut side down on a cutting board. Use your fingers to guide the knife as you cut it into slices "pole to pole" or lengthwise, following the grain and doing your best to keep the slices attached to the root (this will help with crying).
Once the onions are all sliced up, go ahead and cut off the root.
In a large skillet with a wide bottomed surface, heat your cooking fat of choice over medium heat. You want to add enough to coat the bottom of the pan (about 1 tablespoon per onion).
Once hot, add the onions and stir to coat. Spread them out as evenly as you can so as many as possible are making direct contact with the heat from the pan. Reduce the heat to medium low.
Cook the onions, adding just enough cooking liquid to cover the bottom of the skillet, repeating as it dries out and stirring every 5 or so minutes, for 45-80 minutes or until the onions are browned to your liking (the time it takes will depend on the heat of your stove, how many onions you're doing at the same time and their liquid and sugar content).
You'll add about 1-2 cups of cooking liquid (a bit at a time) in total during this process.
Be sure to scrape the bottom of the pan and deglaze it with each addition.
The onions are done when they're very soft (but not mushy), a deep and rich dark brown colour, have reduced down quite a bit in size and look, taste and smell caramelized (don't be afraid to taste them!)

Video

Notes

The amount of cooking fat and liquid you will need will depend on how many onions you're caramelizing at the same time. Generally speaking, use about 1 tablespoon of fat per onion. As for the liquid, use just enough to cover the bottom of the skillet, adding more as it dries out, until the onions are fully caramelized or browed to your liking.

4 large raw and sliced onions makes about 2 cups of caramelized onions. They keep in the fridge for up to a week and in the freezer for up to 4 months.

Nutrition