(2 Tbsp per serving)
1 Tbsp (15 mL)vegetable oil
1 Tbsp (15 mL)water (optional)
- 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!
- Ensure the heat of the pan is not too high. The longer the onions can caramelize at a lower temperature, the better.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition per serving (2 Tbsp per serving)
Calories 75 kCal
|Total fat||4 g|
|Saturated fat||0 g|
|Trans fat||0 g|
|Total carbs||10 g|
|Dietary fiber||2 g|
|Total sugars||5 g|
|Added sugars||0 g|
|Vitamin A||0 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||8 mg|
|Vitamin D||0 μg|
|Vitamin E||0 mg|
|Vitamin K||5 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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