Description
This recipe guides you through making rich, sweet, and deeply flavorful caramelized onions using simple ingredients and a slow stovetop cooking method. Perfect for enhancing dishes with natural sweetness and umami.
Ingredients
Scale
Ingredients
- 2 large yellow onions (or sweet onions like Vidalia)
- 2 tbsp unsalted butter (or olive oil for vegan)
- ½ tsp salt
- 1 tsp balsamic vinegar
Instructions
- Slice Onions: Slice onions pole-to-pole into ¼-inch thick strips to ensure even cooking and optimal caramelization.
- Melt Butter: Melt butter in a heavy skillet over medium-low heat to create the perfect base for cooking onions slowly.
- Cook Onions Initially: Add onions and salt to the skillet. Cook undisturbed for 5 minutes to start the caramelization process, then stir gently to prevent burning.
- Continue Cooking: Keep cooking the onions for 40-50 minutes, stirring every 5 minutes to ensure they brown evenly without burning until they reach a deep golden brown color.
- Deglaze if Needed: If onions begin to stick to the pan, optionally deglaze with 1 tbsp of water to loosen the caramelized bits without burning.
- Finish with Balsamic Vinegar: Remove from heat and stir in balsamic vinegar to add depth and a hint of acidity. Adjust salt to taste before serving.
Notes
- Use a heavy skillet or cast iron pan for best heat distribution.
- Be patient; low and slow cooking is key to perfect caramelized onions.
- Balsamic vinegar adds a subtle tang that complements the sweetness.
- Can substitute olive oil for butter to make it vegan.
- Store leftover caramelized onions in an airtight container in the refrigerator for up to 5 days.
