Description
This recipe shows you how to make rich, deeply flavorful caramelized onions. Slowly cooked in butter and olive oil with a touch of sugar, these onions develop a perfect golden-brown color and sticky texture, perfect for enhancing burgers, sandwiches, soups, and more.
Ingredients
Scale
Ingredients
- 3 large onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon sugar
Instructions
- Prepare the onions: Cut the onions in half through the stem and root. Cut off the stem end of each onion half, leaving the root side intact. Peel the onions and thinly slice from pole to pole. Cut the root side off. Repeat this process with all three onions.
- Start cooking onions: Melt the butter and olive oil together in a large saucepan over medium heat. Add the sliced onions to the pan and toss to fully coat them in the butter and oil. Cook for 10-15 minutes over medium heat, stirring occasionally to allow the onions to soften.
- Add sugar and reduce heat: Sprinkle the sugar over the onions, then reduce the heat to medium-low. The sugar helps enhance the natural sweetness and aids in caramelization.
- Slowly caramelize: Continue cooking the onions for an additional 45 minutes, stirring occasionally to prevent any burning. The onions are finished when they become sticky with a rich brown color and a sweet, deep flavor.
Notes
- Use a wide pan to allow maximum surface area for even caramelization.
- Stir occasionally, but not too frequently, to let the onions brown.
- Be patient: slow cooking is key to developing the best flavor.
- Caramelized onions can be stored in an airtight container in the refrigerator for up to one week.
