Caramelized Onions
A simple method transforms raw onions into silky, savory caramelized onions, versatile for various dishes like dips and quiches.
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Instructions
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Slice onions thin after trimming tops, roots, and removing peels.
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Melt oil and butter in a large skillet over medium-high heat.
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Add half the onions and cook, stirring occasionally, until slightly wilted for about 4 minutes.
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Stir in the remaining onions, salt, and herbs, then reduce heat to medium and cook for 15 minutes, stirring frequently and scraping the pan, until pale golden brown.
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Continue cooking over medium-low heat for 20-25 minutes, stirring and spreading frequently, until the onions are deep mahogany brown; reduce heat to low and stir more often if burning.
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Deglaze the pan by adding broth, water, or alcohol in two additions, simmering and scraping until the liquid evaporates in about 2 minutes.
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Remove from heat, season with salt and pepper, then use immediately or cool completely.