Caramelized Onions
Slow-cooked sliced onions browned until sweet and deeply golden.
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Rouxbe- •12 cups Onionssliced thinly
- •Oilfor cooking
- •Saltto taste
- •Water(optional)a little bit, if onions brown unevenly
- 1
Trim ends off the onions, cut in half, peel, remove the core, and slice vertically from core to opposite end. For stability, lay the flat side down and slice the onions rather thinly.
1 min
- 2
Preheat a large heavy-bottom pan over high heat. Add the oil and sliced onions.
0 min
- 3
Cover the onions to help draw out moisture. After about 5 minutes, uncover, add salt, and stir.
0 min
- 4
Leave uncovered and reduce heat to medium-low. Stir from time to time so onions brown evenly; cook until fully caramelized, about 45 minutes to 1 hour, reducing from about 12 cups to about 2 cups.
1 min
- 5
If onions start to brown unevenly, add a little water to even out the color.
0 min
- 6
As onions reduce and begin to caramelize, stir more frequently and scrape around the edges. Cook until onions are very sweet, rich brown, and almost melt into each other.
1 min
- 7
Serve caramelized onions on sandwiches, pizzas, or with grilled meats; store leftovers in the refrigerator.
0 min
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