Ingredients
Equipment
Method
Instructions
- Start by peeling your onions. Cut them in half from root to tip, and then slice them thinly into half-moons. Aim for uniform slices to ensure even cooking.
- In a large skillet, heat the olive oil over medium heat. If you’re using butter, add it to the olive oil for a delicious flavor boost.
- Once the oil is shimmering, add the sliced onions to the skillet. Stir them well to coat them with the oil.
- Sprinkle the salt over the onions. This helps to draw out moisture, which is crucial for the caramelization process.
- Reduce the heat to low and let the onions cook slowly. Stir occasionally to prevent sticking and burning. You want them to soften and turn golden brown, which usually takes about 30-40 minutes.
- If you prefer a sweeter flavor, sprinkle the brown sugar over the onions about halfway through the cooking time. This step is optional but can enhance the caramelization.
- Once the onions are a deep golden brown and have a sweet aroma, taste them. Adjust the seasoning with additional salt if needed. If you want a richer flavor, you can stir in a bit more butter at the end.
- Your caramelized onions are now ready to be served! Use them immediately as a topping or let them cool before storing for later use.
Notes
- For a richer flavor, consider adding a bit more butter at the end of cooking.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled onions in a freezer-safe container for up to 3 months.