How To Caramelize White, Yellow or Red Onions
Caramelized onions go along way to adding a rich sweetness to many recipes – and onions are good for you… they clean blood!
Caramelized onions are very simple to make.
This is an easy recipe to follow and a simple method of cooking. Allow about 40 minutes. The secret lies in cooking slowly.
- Large onions (allow 1 per person)
- Butter (salted)
- Extra Virgin Olive oil or Grape Seed Oil
- Brown or white sugar (choose color according to end result color desired)
- White Wine or Vinegar (optional)
Use a heavy skillet and be mindful to stir frequently.
1. Slice onions into 1/4-inch wide strips or rings; if rings separate the sections.
2. Heat butter in combination with Extra Virgin Olive or Grape Seed oil in a heavy skillet.
3. Add onions and 1/8 cup brown or white sugar and slowly cook over medium to low heat.
4. Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
5. For more flavor, add a touch of white wine or vinegar at the end of cooking to deglaze the pan.
Tips and Tricks:
- Onions shrink during the carmelization process be generous with the number of onions you use
- Large, mild-flavored onions work best.
- Carmelized onions can be frozen in an airtight container up to three months.
- To remove onion smell from hands, wash with soap and then rub hands against a chrome faucet.
Time Saver: Place 4 chicken thighs (ideally without the skin) on top to cook along with the onions. Cover with a lid. Turn chicken as needed.