Caramelized Onions
1 hr + 5 min
Condiment/sauce
Servings
(2 Tbsp per serving)
Total
1 hr + 5 minPrep
5 minCook
1 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1 Tbsp (15 mL)vegetable oil
-
4yellow onions
-
¼ tspsalt
-
1 Tbsp (15 mL)water (optional)
Directions
- Slice the onion thinly and as uniformly as possible, so that all of the onions cook evenly. Break apart the slices with your fingers.
- Ideally, use a heavy bottomed pan for this recipe, as it ensures the most even heat distribution. Add the oil to the pan on medium-high heat. When the oil is hot, drop the heat to medium and add the onions. Add as much onion as fits in a single layer in the pan, but try not to overfill.
- Stir the onion in the oil, and then let sit to cook for 50 - 60 minutes, stirring once at every 10 minute interval. We want to stir enough that the onion does not burn, but not too much that we interefere with its caramelization.
- About halfway through cooking, add the salt, and stir. This helps to draw any additional bit of water out of the onions.
- If the pan is looking very caramelized on the bottom, consider adding the water, only if needed, to deglaze the pan.
- When all the onions are golden and cooked through, remove from the heat, and enjoy!
Notes
- Ensure the heat of the pan is not too high. The longer the onions can caramelize at a lower temperature, the better.
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Nutrition info
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Discussion & Rating
In step 3 are the onions supposed to be left to sit in the oil for 50-60 minutes or is that a typo?