Learn how to caramelize onions for an irresistible sweet-savory topping.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Servings: 8
Ingredients
4 to 5yellow onionsapproximately 2 pounds, sliced thin
1tablespoonextra virgin olive oilor as needed
1/2teaspoonkosher salt
Wateras needed
Instructions
Place a large stainless steel, aluminum or cast iron skillet over medium-low heat (note: avoid using a nonstick pan). Once the pan is warm, add just enough oil to create a thin layer on the bottom. Have a small cup of water nearby.
Add the onions along with a big pinch of salt. Cook, stirring occasionally, until brown bits begin forming on the bottom of the pan, 4-5 minutes.
Add a splash of water to deglaze the pan (1-3 tablespoons; just enough to loosen up the brown bits). Use a spatula or wood spoon to scrape up the brown bits and stir them back into the onions.
Repeat this process for 30-45 minutes. As the onions become more caramelized, the process will speed up. You'll need to stir and deglaze more often.
Cook until the onions are a deep brown color and they taste both sweet and bitter.
Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Notes
Makes about 1 ½ cups.
Doubling or tripling the recipe will increase cooking time.