Caramelized Onions
Discover the art of making caramelized onions that are soft, sweet, and packed with rich flavor. Perfect for any dish!
Servings: 1 cup
Calories: 530kcal
Ingredients
- 3 large yellow onions, (about 2 pounds total), sliced into half moons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- 1-2 tablespoons water or broth, for deglazing
Instructions
- To a large skillet over medium heat, add the olive oil and butter. Once the oil is shimmering and the butter is melted, stir to combine.
- Add the sliced onions and toss them to coat evenly. Spread them out into an even layer across the skillet.
- Sprinkle the kosher salt over the onions. This helps draw out moisture, which is essential for even caramelization.
- Reduce heat to medium-low. Let the onions cook, stirring them every 5–10 minutes. You want to allow them time to rest against the pan so they brown slowly and evenly.
- After about 20–25 minutes, the onions will soften, shrink, and turn golden. If they start to brown too quickly or stick to the pan, reduce the heat and add a splash of water or broth to deglaze, scraping up any browned bits.
- Continue cooking, stirring occasionally, for 50-70 minutes total. The onions should turn a deep golden brown, become very soft, and almost jammy in texture.
- Use immediately or let cool and refrigerate in an airtight container for up to 5 days. You can also freeze them in portions for longer storage.
Nutrition
Serving: 1cup | Calories: 530kcal