Ingredients
Ingredients
- 2 medium yellow onions, sliced
- 2 tablespoons butter or olive oil
- ½ teaspoon kosher salt
- Water or broth, as needed (a few tablespoons)
Instructions
- Heat the fat and start cooking the onions: Heat the butter or olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them for about 2 minutes to coat them in the fat.
- Lower heat and add salt: Reduce the heat to low, sprinkle the onions with kosher salt, and begin the slow caramelization process, stirring occasionally every 2 to 3 minutes.
- Manage moisture and prevent sticking: If the onions start sticking to the pan or browning too quickly, add a few tablespoons of water or broth to deglaze the pan and keep the onions moist, promoting even caramelization.
- Continue cooking until caramelized: Cook the onions slowly for about 45 minutes total, stirring regularly so they caramelize evenly and become a deep golden brown and sweet in flavor.
- Use or store: Once caramelized to your liking, use the onions immediately in recipes or transfer to a sealed container and refrigerate for several days for later use.
Notes
- Use low heat to prevent burning and encourage proper caramelization.
- Add water or broth as needed to prevent the onions from drying out or sticking.
- Caramelized onions enhance soups, sandwiches, pizzas, and many other dishes.
- Store in an airtight container in the fridge and consume within 5 days.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
