Caramelized onions are a magical, magical food, and they’re very simple to make, so long as you have a little patience and about an hour to spare. The bad news is, there is simply no shortcut to the sweet, buttery flavor of these beauties (please, oh please, don’t add sugar!) The good news is, I believe in you and you can absolutely learn how to caramelize onions NO PROBLEM! Another piece of good news is that caramelized onions store beautifully in the freezer, so you can make these ahead and defrost in the refrigerator or the countertop later. A great time to make them is on prep day– use the power of multitasking and let them cook low and slow while you work on something else!
Remember, the key to good caramelized onions is a heavy bottomed pan (to distribute heat evenly), butter and oil (yes that much is necessary), not crowding your pan (if you want to make a double batch, use two pans), and low heat (remember to stir more frequently when your onions start to brown and give up their sugars!)
When you inevitably find yourself feeling annoyed at how slow caramelized onions are to cook, calm your nerves with sweet culinary dreams of all the ways they can be enjoyed: on a flatbread topped with juicy peaches, salty prosciutto, and rosemary, on hearty charred burgers with melted swiss and homemade pickles, topping a perfectly cooked ribeye with horseradish cream, or on a grilled hotdog with a crispy gruyere bun! Now it’s not so bad, is it?
Caramelized Onions Recipe
Caramelized Onions
Ingredients
- 1 tbsp butter
- 1 tbsp canola oil or other high smoke point oil
- 3 cups ⅛ inch thick sliced yellow onions from 2 large yellow onions
- 1/8 tsp salt plus more for seasoning
- 1/4 cup chicken stock
Instructions
- Add the butter and canola oil to a large (12-14” in diameter) heavy bottomed pan over medium heat. Add the onions, stir to coat, and cook 3-4 minutes or until translucent.
- Reduce heat to medium-low, and stir in a pinch of salt. Continue to cook, stirring occasionally for 20-30 minutes more. If the onions begin to stick or burn in spots, add 1 tbsp of liquid (stock or water) at a time to un-stick and cool the pan, and reduce heat if needed. After 20-30 minutes when the onions begin to turn golden, stir frequently until the onions reach a medium amber brown color.
- Add the chicken stock and deglaze the pan, using a wooden spoon to scrape any bits from the bottom of the pan. Simmer until all of the liquid has been absorbed.
- Serve right away, or store in the refrigerator for up to 3 days, or in the freezer for up to 1 month.