Name: Caramelized Onions
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 large Yellow Onions; 2 tbsp Unsalted Butter; 1 tbsp Extra-Virgin Olive Oil; 0.5 tsp Kosher Salt; 0.5 tsp Granulated Sugar; 0.25 cup Water (for deglazing); 1 tsp Balsamic Vinegar

"Transform humble yellow onions into a rich, sweet, and savory gold mine of flavor that elevates burgers, pizzas, and steaks. This low-and-slow method unlocks the natural sugars for a melt-in-your-mouth texture that no shortcut can match."

1 Ingredients

Qty	Item
3 large 700 g	Yellow Onions
2 tbsp 28 g	Unsalted Butter
1 tbsp 15 ml	Extra-Virgin Olive Oil
0.5 tsp 3 g	Kosher Salt
0.5 tsp 2 g	Granulated Sugar
0.25 cup 60 ml	Water (for deglazing)
1 tsp 5 ml	Balsamic Vinegar

2 Instructions

Step 1. Peel the onions and slice them into even 1/4-inch thick half-moons.

Step 2. Melt the butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.

Step 3. Add the onions to the pan and toss to coat thoroughly with the fat. Sauté for about 5 minutes until the onions begin to soften and turn translucent.

Step 4. Reduce the heat to medium-low and sprinkle the onions with salt and sugar. The sugar is optional but helps with the browning process.

Step 5. Cook for 40 to 50 minutes, stirring every 5 to 10 minutes. If the onions start to stick to the pan or look like they are burning, add a tablespoon of water and scrape the brown bits (fond) from the bottom of the pan to incorporate them back into the onions.

Step 6. Continue cooking until the onions are a deep, uniform mahogany color. Stir in the balsamic vinegar during the last minute of cooking to brighten the flavor.

Step 7. Remove from heat and let cool slightly before serving.

·
Use a wide skillet to maximize surface area; this helps the moisture evaporate faster for more even browning.
·
Don't rush the heat. True caramelization is a chemical reaction that requires low temperatures; high heat will simply char the outside and leave the inside sharp and raw.
·
If you are making a large batch, you can freeze these in ice cube trays for an instant flavor boost to future soups, gravies, or pasta sauces.
·
Wait to add the salt until the onions have softened slightly, as it helps draw out moisture.

? Frequently Asked Questions

Which onions are best for caramelizing?

Yellow onions are the gold standard because they have a high sugar content and a balanced flavor. Red onions and sweet Vidalia onions also work very well.

Can I use oil instead of butter?

Yes, you can use all oil for a vegan version, but the combination of butter and oil provides the best flavor and helps prevent the butter from burning.

Why are my onions taking so long to brown?

Caramelization depends on the moisture content of the onions. If they are very fresh, they may take longer to release their water before they can start browning.

How do I store leftovers?

Store caramelized onions in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.

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