Description
This recipe guides you through the slow and rewarding process of making perfectly caramelized onions with a balanced blend of butter, olive oil, and sugar for enhanced sweetness. The result is rich, sticky, golden-brown onions that add incredible flavor to any dish.
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. Remove the stem end of each half but keep the root intact temporarily to help with slicing. Peel the onions and thinly slice from pole to pole. Then cut off the root ends. Repeat this process with all onions to have evenly sliced onion pieces.
- Start Cooking Onions: In a large saucepan over medium heat, melt the butter and olive oil together. Add the sliced onions and toss them so they are coated evenly in the melted fats. Cook for 10-15 minutes, stirring occasionally, allowing the onions to soften gradually.
- Add Sugar and Reduce Heat: Sprinkle the sugar over the softened onions. Lower the heat to medium-low to allow slow caramelization, which develops their sweet, rich flavor without burning.
- Caramelize Slowly: Continue to cook the onions for an additional 45 minutes, stirring occasionally to prevent burning or sticking. The onions are done when they turn sticky with a deep, rich brown color and have a sweet aroma. Remove from heat and use as desired.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Stir occasionally but not constantly; allow onions to sit and brown for best caramelization.
- If onions stick too much or dry out, add a splash of water to loosen.
- Patience is key: slow cooking ensures maximum flavor development.
- Caramelized onions can be stored in the refrigerator for up to 5 days.
