Ingredients
Scale
- 4 large yellow onions (sweet or white onions work too)
- 2 tablespoons olive oil or unsalted butter (or a mix of both)
- Pinch of kosher salt
- Optional: splash of balsamic vinegar, beef broth, or wine for deglazing
Instructions
- Prep the onions: Peel and slice onions into thin, even slices—about 1/8 inch thick. Try to keep them uniform for even cooking.
- Heat your pan: Use a wide, heavy-bottomed skillet—cast iron or stainless steel is ideal. Heat oil or butter over medium heat.
- Add onions: Toss in the sliced onions and stir to coat with fat. Add a pinch of salt to help draw out moisture.
- Cook low and slow: Reduce heat to medium-low. Stir every 5–10 minutes. Don’t rush. Let them sweat, soften, and slowly turn golden.
- Scrape and stir: Brown bits will form on the bottom of the pan. Use a wooden spoon to scrape them up and mix into the onions. This adds flavor.
- Deglaze if needed: If the onions start sticking too much, splash in a bit of water, broth, or vinegar to loosen the brown bits.
- Keep going: After 30 minutes, they’ll be golden. After 45, a rich brown. For ultimate flavor, aim for 60 minutes.
- Finish: Taste and adjust salt. Optionally stir in a splash of balsamic for a tangy kick
Notes
- Use a mix of butter and oil for the best flavor and texture.
- Don’t overcrowd the pan. Too many onions at once can steam instead of caramelize.
- Stir occasionally, not constantly. Let them sit to develop browning.
- Try red onions for a deeper sweetness or shallots for something fancier.
- Add herbs like thyme or rosemary for a unique twist.