Caramelized Onions
You only need a few simple ingredients to turn crunchy, raw onions into silky, savory, caramelized goodness. Use them in everything from dip to quiche.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2pounds medium yellow or white onions, about 3
- 2tablespoons olive, safflower, or avocado oil
- 1tablespoon unsalted butter
- ¾teaspoon sea salt, more for seasoning
- ½teaspoon coarsely chopped fresh herbs such as thyme, rosemary, oregano, or sage, optional
- ½to 1 cup broth, water, wine, beer, or cider
- Freshly ground black pepper, to taste, optional
Instructions
Step 1
Gather the ingredients.Step 2
Cut the top and root end off of the onions and discard the peels. Cut the onions in half from the top through the root end. Place the onion halves cut side down on a cutting board. Cut the onions lengthwise through the root end into thin (1/4-inch wide) slices. Use your fingers to break the onion slices apart, trimming away any root core that may be left on the center-most slices that prevent you from breaking the onions up into individual pieces.Step 3
Heat the oil and butter in a large cast iron skillet or sauté pan over medium-high heat until the butter has melted and is sizzling, 2 minutes.Step 4
Add half the onions and cook, stirring occasionally, until they have wilted slightly, about 4 minutes.Step 5
Add the remaining onions, salt, and herbs, if using, and stir to combine. Reduce heat to medium and cook, stirring frequently and scraping the browned bits from the sides and the bottom of the pan every minute or so, until the onions are pale golden brown, 15 minutes.Step 6
Reduce heat to medium-low and continue to cook, stirring and spreading the onions evenly in the pan every few minutes until they are deep, mahogany brown, 20 to 25 minutes. If the onions begin to burn (you will hear crackling coming from the pan, and the bottom of the pan will be gummy when scraped), reduce the heat to low and continue to cook, stirring more frequently, until the onions are very tender and resemble brown marmalade.Step 7
Add the broth, water, or wine/beer/cider to the pan in 2 additions and simmer, scraping the browned bits from the bottom and sides of the pan, until the liquid has evaporated, 2 minutes. Add the full cup of liquid for softer, saucier onions, less if you want them to have a bit more texture.Step 8
Remove the pan from heat and season the onions to taste with salt and pepper. Use the onions immediately or scrape them into a bowl or glass container and cool them completely.