How To Caramelize Onions
- May 21, 2009
- 35,074 Views
Voice Over Artist
Sri Gordon
Music
Jonathan Roberts
Writer
Hilary_White
The sweet, mellow flavor of caramelized onions will enhance any soup or main course, and they also taste great as a side dish.
You Will Need
- 1 medium yellow onion
- 1 to 2 tbsp. cooking oil
- 1 to 2 tbsp. butter
- Salt
- Equipment:
- Skillet
- Black pepper
- Sugar
Step 1: Prepare onion
Cut off the top of the onion. Slice it in half lengthwise and peel. Place half of the onion flat side down and slice it into thin half-rings ¼ inch wide. The thinner the slice, the faster it will cook.
Step 2: Preheat the skillet
Place the oil and butter in a large skillet over low heat. When ripples appear in the oil, it’s hot enough.
Step 3: Add onion
Add the sliced onion and stir to coat evenly with oil and butter. Add a dash of salt to draw out moisture and speed up the caramelization.
To enhance the flavor and sweetness, add pepper and a dash of sugar.
Step 4: Cook
Let the onions cook for 20 to 30 minutes. Stirring too often will prevent the onions from caramelizing. They will darken as they cook.
Cover the skillet with a lid for the first few minutes to speed up the process. If they stick, deglaze the pan by adding a small amount of water and stirring.
Step 5: Finish and freeze
Remove the onions when they have a deep golden color and are soft and melting. Freeze any leftovers for up to three months.
Eating parsley will get rid of onion breath.
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Comments (2)
Yum!
over 2 years ago by HeatherM
By a stroke of synchronicity, I was demonstrating to a housemate how to carmelise red onions for hamburgers tonight. I used your site to show him videos on knives, reviving bread, et al., as at age 40 he is a neophyte cook, and challenged in several areas!
At any rate, the crucial points re carmelising are these:
1. Use a LOW heat, and be patient!
2. Make the slices as uniform as possible, so they're done at the same time.
3. Red onions are the best for flavour, but all are welcome! Here in BC, some people put in garlic halfway through. NEVER COVER them!
4. Put a few tablespoons of butter in, let melt before putting the slices in, stir to cover all w/a minimum of butter. Continue to stir every few minutes.
5. Be sure they're ready when your hamburger or steak is!
Earlier in my life, I ruined these when I tried to do them at a faster speed. Then, last year I saw a chef do them properly at a Victoria, BC music festival, and they were superb.
11 months ago by Joseph_E_Fasciani
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