Caramelized Onions
Transform humble onions into a rich, deeply savory, and sweet condiment that elevates everything from burgers to pasta.
Ingredients
- •4 large yellow onions, thinly sliced
- •3 tablespoons extra virgin olive oil
- •1 tablespoon unsalted butter (or substitute with 1 tablespoon oil for pareve)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 teaspoon balsamic vinegar (optional, for depth)
Instructions
- 1
Peel the onions, cut them in half from root to stem, and slice them into thin, uniform half-moons.
- 2
Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat until the butter is melted and foaming.
- 3
Add the sliced onions to the pan and toss to coat them thoroughly in the fat.
- 4
Cook the onions over medium-low heat, stirring every 5 to 8 minutes to ensure even browning and prevent sticking.
- 5
Continue cooking for 30 to 45 minutes until the onions have reduced significantly and turned a deep, golden-brown mahogany color.
- 6
If the pan looks too dry or the onions begin to stick, add a tablespoon of water to deglaze the pan and scrape up the flavorful browned bits.
- 7
Once the onions are soft, jammy, and caramelized, stir in the salt, pepper, and balsamic vinegar if using.
- 8
Remove from heat and serve warm.
💡 Chef tips
- Use a wide, heavy-bottomed stainless steel or cast iron skillet to provide enough surface area for even caramelization.
- Don't rush the process; the natural sugars in the onions need time to break down, which is why low and slow heat is essential.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them in small portions for up to 3 months.
✅ How it should turn out
The finished onions should be soft, jammy, and a deep golden-brown color, with a rich, complex sweetness and a savory, melt-in-your-mouth texture.