Description
This recipe guides you through making perfect caramelized onions, a rich and flavorful addition to many dishes. Slow-cooked to a deep golden brown, these buttery onions develop a sweet, jammy texture ideal for enhancing burgers, steaks, pizzas, or savory tarts.
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 Onions: Peel and thinly slice the onions evenly to ensure they cook uniformly and caramelize consistently during the slow cooking process.
- Heat Butter: Place a heavy-bottomed skillet over medium heat and melt the unsalted butter until it starts to foam, providing a rich base for the onions.
- Add Onions and Salt: Add the sliced onions and sprinkle in the salt, stirring well to coat all pieces. The salt helps to draw out moisture and flavor.
- Reduce Heat and Simmer: Lower the heat to medium-low to allow the onions to cook slowly without burning. Stir occasionally to promote even caramelization.
- Deglaze if Needed: If the onions begin to brown too quickly or stick to the pan, add a splash of water or broth to deglaze and prevent burning, lifting up the fond from the skillet surface.
- Optional Baking Soda Addition: For faster browning, add a pinch (1/8 teaspoon) of baking soda sparingly; this raises the pH and accelerates caramelization but should be used cautiously to avoid altering flavor.
- Continue Cooking: Maintain the low heat and cook for 40–50 minutes until onions have turned a dark golden brown and achieved a jam-like consistency, rich and flavorful.
- Finish and Serve: Remove the skillet from the heat and allow onions to cool slightly. Use immediately as a topping or store for later use in airtight containers.
Notes
- Even slicing ensures consistent cooking and prevents some pieces from burning while others remain undercooked.
- Use a heavy-bottomed skillet to distribute heat evenly and avoid hot spots that can burn the onions.
- Baking soda quickens caramelization but can affect taste if overused; add sparingly.
- Deglazing with water or broth helps loosen browned bits stuck to the pan and adds flavor.
- Store caramelized onions refrigerated in a sealed container for up to 5 days or freeze for longer storage.
- Stir occasionally but avoid over-stirring which can slow down browning.
