Cover onions early to draw out moisture, then uncover and lower heat to caramelize
Cover onions for the first few minutes to release moisture, then uncover, salt, and reduce heat to medium-low so they soften before browning.
After adding onions to the pan, cover them to help bring out moisture. After about 5 minutes, uncover, add salt, and reduce heat to medium-low. Keep cooking uncovered so they soften and gradually caramelize.
The short version
- Cover briefly at the start to pull moisture out
- Lower heat to medium-low for gradual caramelization
What you need
- pan lidoptionalUsed for the initial covered phase
- large heavy-bottom pan
How to do it
- 1
Cover the onions to help bring out some of their moisture.
Watch this step - 2
After about 5 minutes, uncover the onions.
Watch this step - 3
Add salt, then reduce the heat to medium-low.
Lower heat gives time to soften before caramelizing.
Watch this step - 4
Continue cooking uncovered.
Watch this step
What goes wrong
Keeping heat too high throughout
Reduce to medium-low after the initial covered phase so onions soften before browning.
Why it works
Early steam helps onions release water and soften; lower heat gives time to cook through before deep browning.
Put it to use
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