Description
This recipe guides you through making perfect caramelized onions, rich in flavor and beautifully golden. Using a slow cooking process and a touch of butter, the onions become deeply sweet and jammy, ideal for enhancing a variety of dishes such as burgers, steaks, soups, or as a savory topping.
Ingredients
Scale
Ingredients
- 2 large yellow onions
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/8 teaspoon baking soda (optional)
- 2 tablespoons water or broth (optional, for deglazing)
Instructions
- Prepare the onions: Peel and thinly slice the onions evenly to ensure consistent cooking throughout.
- Heat the butter: Place 2 tablespoons of unsalted butter in a heavy-bottomed skillet and melt over medium heat.
- Add onions and salt: Add the sliced onions along with 1 teaspoon of salt, stirring to coat the onions thoroughly in the butter and salt.
- Reduce heat and cook slowly: Lower the heat to medium-low and let the onions cook slowly, stirring occasionally to prevent sticking and burning.
- Deglaze if needed: If the onions begin to brown too quickly or stick to the pan, add a splash of water or broth (about 2 tablespoons) to deglaze the pan and loosen browned bits.
- Add baking soda (optional): If you want to accelerate browning, add 1/8 teaspoon of baking soda sparingly, which raises the pH and promotes caramelization.
- Continue cooking: Cook the onions for 40 to 50 minutes, stirring occasionally, until they turn a dark golden color and develop a jammy texture.
- Finish and store: Remove the skillet from heat and allow the caramelized onions to cool slightly before serving or storing them for later use.
Notes
- Slicing onions evenly is crucial for uniform caramelization.
- Use unsalted butter to control the saltiness of the final dish.
- Adding a small amount of baking soda is optional and should be used sparingly to avoid altering flavor.
- Deglazing ensures the onions do not burn and helps lift flavorful browned bits from the pan.
- Caramelized onions can be stored in an airtight container in the refrigerator for up to one week.
- This slow cooking method ensures deep, rich flavor unlike roasting or high-heat sautéing.
