How To Perfectly Caramelize Onions

Caramelizing onions is a slow cooking process that transforms raw onions into a sweet, deeply flavored, golden-brown condiment. The emphasis here is on slow. If you rush the process you will get fried onions and that is a completely different thing.

Here’s the proper way to caramelize onion slices in a frying pan:

Caramelized Onions Ingredients:

• 2 large onions (yellow, white, or red)
• 2-3 tablespoons of olive oil or butter
• Pinch of salt
• Optional: a pinch of sugar to speed up the caramelization

Instructions For Caramelizing Onions:

1. Prepare the Onions:
   • Peel the onions.
   • Slice them in half from root to tip, then slice them into thin, even slices (about 1/4 inch thick).
2. Heat the Pan:
   • Place a large, heavy-bottomed skillet or pan over medium heat.
   • Add 2-3 tablespoons of olive oil or butter. Let it melt and heat up.
3. Add the Onions:
   • Once the oil or butter is hot, add the onion slices to the pan.
   • Stir to coat the onions evenly with the fat.
4. Cook Slowly:
   • Reduce the heat to medium-low or low. The key to caramelizing onions is low and slow cooking.
   • Spread the onions out evenly in the pan.
5. Season:
   • Add a pinch of salt. This helps to draw out moisture from the onions, aiding in the caramelization process.
   • If desired, add a pinch of sugar to help speed up the caramelization and enhance sweetness.
6. Stir Occasionally:
   • Stir the onions every 5-10 minutes to ensure they cook evenly and don’t stick or burn.
   • Scrape up any browned bits from the bottom of the pan as you stir. These add flavor.
7. Adjust Heat as Needed:
   • If the onions start to burn or brown too quickly, reduce the heat.
   • If they aren’t browning at all, you can increase the heat slightly, but be careful to watch them closely.
8. Continue Cooking:
   • Cook the onions for about 30-45 minutes. The exact time will depend on the type of onions and the heat level.
   • They should gradually turn from white to golden to deep brown. Be patient; rushing the process will result in unevenly caramelized onions.
9. Finish and Use:
   • Once the onions are a deep, rich brown and have a jam-like consistency, remove them from the heat.
   • Taste and adjust seasoning if needed.
   • Use immediately or let them cool and store in the refrigerator for up to a week. They can also be frozen for longer storage.

Tips For Caramelizing Onions:

• Even Slices: Ensuring the onions are sliced evenly will help them cook uniformly. A mandolin slicer will help greatly with this.
• Pan Size: A larger pan allows for more surface area, which helps the onions cook evenly.
• Pan Type: While any pan will do in a pinch, a clad pan that spreads the heat out as evenly is possible is preferrable. Hot spots in your pan will ultimately result in uneven caramelization and burned onions.
• Time and Patience: Caramelizing onions properly takes time. Don’t rush the process by turning up the heat too high.

Enjoy your caramelized onions in various dishes, from burgers and sandwiches to soups, stews, and even pizzas!