Big Batch Caramelized Onions
These big-batch caramelized onions are slow-cooked with oil and salt until soft and jammy. Perfect to have in the fridge for soups, sandwiches, omelets, pizza, pasta, and so, so much more. Here's how to make them.
Ingredients
- 20 large (about 7 lbs) yellow onions, peeled and halved
- 1 tablespoon mild olive or vegetable oil
- 2 teaspoon kosher salt
Instructions
- Using a sharp knife or a food processor fitted with the slicing blade to thinly slice the onions.
☞ TESTER TIP: If you have a food processor, avail yourself of it. No tears.
- In your largest heavy-bottomed pot over low heat, warm the oil. Dump in the onions and salt and stir to combine.
- Cover the pot until the onions begin softening, lifting the lid and stirring every 5 minutes, at least 30 minutes.
- Uncover and cook the onions, stirring every 20 to 30 minutes, for about 6 hours. The onions will be golden, much smaller in volume, and soft.
- Increase the heat to medium and cook the onions, being careful to stir every 5 minutes to prevent burning, until dark golden brown and very, very soft, 30 to 40 minutes more. Remove from the heat and let the onions cool completely.
- Divvy the onions into 1⁄4-cup portions in either resealable bags or small containers with tightly fitted lids. Store in the freezer to have on hand at all times!
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 319mg | Fiber: 4g | Sugar: 9g