Description
Learn this easy foolproof method for caramelizing onions! All you need is olive oil, salt and some time on the stovetop. The natural sugars release during the cooking process, resulting in crispy golden brown onions bursting with sweet flavor. Add them to soups, salads, bowls, burgers, pizzas... the possibilities are endless!
Ingredients
- 1 large yellow onion (~ 12 ounces), peeled
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine salt
Instructions
- Preheat a cast iron skillet on the stovetop on medium heat. I recommend using cast iron because of its ability to retain heat evenly throughout the pan (use a large stainless steel pan instead if you don't have cast iron).
- Slice the onion(s). While the pan heats up, cut the onion in half through the root end (vertically). Remove the outer layer of skin and trim off both ends of each half of the onion. Cut the onion into 1/4-inch slices (with the knife positioned vertically in the same way as when you cut the onion in half). Make sure your slices are all the same size thickness for even cooking.
- Cook the onions for 5 minutes on medium heat. Once the pan is hot add the onions, oil and salt. Toss well so the onions are evenly coated with the oil and salt. Cook for 5 minutes over medium heat until the onions start to soften and some begin to brown.
- Reduce to low-to-medium heat and cook for 30 minutes. Continue to toss the onions every couple minutes as they cook. Keep the onions in one even layer throughout the cooking process so all onion slices are making direct contact with the bottom of the pan. They will start to caramelize and turn golden brown. Monitor the onions closely toward the end to prevent burning.
- Reduce to low heat and cook for 25-30 minutes. Turn the burner as low as it can go and cook until golden brown and crispy. Toss every couple of minutes to brown the onions evenly.
- Serve immediately (or allow to cool for more crispiness). I like to turn off the burner and allow them to cool to room temperature on the pan before using or storing.
Notes
If doubling the recipe you may need to use a larger skillet or you may need to toss more often. It is important that the skillet is not overcrowded or the onions will steam instead of caramelize. I like to make sure that all onions are touching the bottom or side of the cast iron skillet to ensure they cook evenly and at the same speed.
For faster results, dice the onions instead of slicing them. When diced they will take about 25 minutes to caramelize. Just be sure to stir often and keep the heat as low as possible so they don't burn.
I typically do not use water when I caramelize onions. If you keep the burner low enough, use a cast iron skillet and toss every couple minutes you should not need to. A cast iron skillet is really key here.
- Prep Time: 5
- Cook Time: 60
- Category: Condiment
- Method: Stovetop
- Cuisine: Italian, French
