Ingredients
Ingredients
- 2 medium yellow onions, sliced
- 2 tablespoons butter or olive oil
- ½ teaspoon kosher salt
- Water or broth, as needed
Instructions
- Prepare the onions: Peel and slice the onions evenly to ensure they cook uniformly. Thin slices are preferable for quicker caramelization.
- Heat the fat: In a large skillet or sauté pan, heat 2 tablespoons of butter or olive oil over medium-low heat until melted and shimmering.
- Add onions and salt: Add the sliced onions and sprinkle with ½ teaspoon kosher salt. Toss to coat the onions in the fat and salt, which helps draw out moisture.
- Cook slowly while stirring: Cook the onions over medium-low heat, stirring occasionally to prevent sticking or burning. Continue stirring every few minutes to promote even caramelization.
- Add water or broth as needed: If the onions begin to stick or dry out, add a small amount of water or broth to deglaze the pan and keep the onions moist.
- Caramelize until golden: Continue cooking until the onions turn a deep golden brown color and develop a sweet, rich flavor. This process usually takes about 30 to 40 minutes.
- Finish and serve: Once caramelized to your liking, remove the pan from heat and use the onions immediately or store them for later use.
Notes
- Use a wide skillet to give the onions plenty of surface area to brown evenly.
- Patience is key—avoid turning the heat too high to prevent burning or bitter flavors.
- Butter adds richness, while olive oil offers a lighter taste; you may also mix the two.
- Caramelized onions store well in the fridge for up to 5 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
