Description
Caramelized onions are slowly cooked yellow onions that develop a deep, sweet, and rich flavor through a gentle sautéing process. This simple recipe teaches you how to transform everyday onions into a golden-brown, melt-in-your-mouth addition perfect for enhancing sandwiches, soups, burgers, and a variety of other dishes.
Ingredients
Scale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium yellow onions, halved and sliced
- ½ teaspoon sea salt
Instructions
- Heat the oil: Heat the extra-virgin olive oil in a 12-inch cast iron skillet over medium heat. Add the sliced onions and sauté them for about 5 minutes until they begin to soften.
- Add salt and lower heat: Sprinkle the onions with sea salt, reduce the heat to medium-low, and continue cooking. Stir every few minutes to prevent sticking and ensure even cooking.
- Caramelize onions: Cook the onions for 50 to 80 minutes, stirring frequently, until they become very soft, golden brown, and fully caramelized. Adjust heat as needed—lower if they stick or burn, or raise it slightly to speed up browning while stirring constantly to avoid burning.
Notes
- Use a heavy-bottomed pan like cast iron for even heat distribution.
- Be patient; slow cooking is key to developing the rich caramel flavor.
- If onions start sticking, reduce the heat rather than adding water.
- Store leftover caramelized onions in an airtight container in the refrigerator for up to 5 days.
- They also freeze well for longer storage.
