How To Caramelize Onions
How to caramelize onions the proper way takes longer than just 20 minutes. It's not a quick thing. But it is an easy thing. All it takes to truly coax onions to a complex sweetness is a little more time that's largely hands-off and offers the taste and texture that only properly caramelized alliums offers. Here's how to do it right.
Ingredients
- 2 tablespoons olive or vegetable oil
- 4 medium or 3 large onions, halved and sliced as thinly as possible
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme, (optional)
Instructions
- In a large skillet, heat the oil over medium heat. Add the onions and cook, tossing and stirring occasionally, for 15 to 20 minutes, or until softened. Reduce the heat to low and continue cooking, stirring occasionally, for another 50 to 60 minutes, or until the onions are completely soft and caramelized. They will look dark brown and mushy.
- Remove the skillet from the heat and add the salt, pepper, and thyme, if using, and stir well. Go ahead and use your caramelized onions immediately or stash them in an airtight container in the fridge for up to 1 week.
Notes
How To Make Caramelized Onions In Advance
Why not caramelize a BIG batch of onions when you’re in the kitchen when it’s no big whoop to stay close to the stovetop and show the wilting alliums some love by stirring them on occasion. Maybe a random Tuesday night while you’re making dinner. Or a Sunday morning while you’re flipping flapjacks. Then cram the caramelized onions in a jar or other resealable container, stash them in the fridge for up to a few days, and you’ve got magic waiting to happen. Slather them on a sandwich. Strew them on savory tarts. Toss them with pasta and blue cheese. Or sneak them onto breakfast pizzas. You won’t be sorry.Nutrition
Serving: 2tablespoons | Calories: 27kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 219mg | Fiber: 1g | Sugar: 1g