Caramelized Onions

Caramelized Onions
Photo by Scott Phillips

Ingredients

  • 2-½ lb. Spanish onions or large yellow onions, peeled, trimmed, halved, and thinly sliced lengthwise, preferably using a radial cut, see directions below (about 9 cups)
  • 1 tsp. kosher salt
  • 2 Tbs. extra-virgin olive oil

Heat the oil in a 12-inch skillet over medium- high heat until it immediately bubbles when an onion touches it, about 1 minute. Add the onions, sprinkle with the salt, and cook, stirring frequently, until they wilt completely and begin to stick to the bottom of the pan, 10 to 20 minutes (much of ...

View full recipe at Fine Cooking

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Variations on Caramelized Onions

  • Caramelized Onions
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 1 teaspoon kosher salt
  • Caramelized Onions
    • 1 1/2 pounds onions, peeled, halved, and thinly slivered
    • 1 teaspoon minced garlic
    • Salt and pepper
    • 1 teaspoon olive oil
  • Caramelized Onions
    • 8 tablespoons butter
    • 3 pounds Vidalia or other sweet onions
  • Caramelized Onions
    • 2 teaspoons balsamic vinegar
    • 2 tablespoons olive oil
    • 1 tablespoon sugar
    • 2 large sweet onions, diced
  • Caramelized Onions
    • 3 large yellow onions, thinly sliced
    • 2 tablespoons butter
  • Caramelized Onions
    • 1/8 teaspoon freshly ground pepper
    • 1 tablespoon bacon drippings
    • 2 tablespoons butter
    • 2 small sweet onions, sliced
    • 2 small sweet onions, sliced
    • +4 other ingredients
  • Caramelized Onions
    • 1/4 cup butter or margarine
    • 1 (10 1/2-ounce) can chicken or beef broth, undiluted
    • 2 extra-large sweet onions (about 3 pounds)
  • Caramelized Onions
    • 3 large sweet onions, thinly sliced
    • 3 tablespoons olive oil
    • 1/4 teaspoon freshly ground pepper
    • 1 1/2 tablespoons balsamic vinegar
  • Caramelized Onions
    • 3 pounds Vidalia or other sweet onions (about 4 medium), peeled
    • 1/2 cup butter


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