Caramelizing onions takes patience, but it’s simple and so worth it!

 

Caramelizing onions takes patience, but it’s simple and so worth it! Here's how:

1. Slice the onions: Cut them thinly (about ⅛-inch slices). Yellow or sweet onions work best for deep flavor.

2. Heat a wide pan: Use a heavy skillet (like cast iron or stainless steel) over medium-low heat.

3. Add fat: Melt 1–2 tablespoons of butter or olive oil (or a mix).

4. Add the onions: Toss them to coat, then spread them out evenly.

5. Cook low and slow: Stir every few minutes. It should take 30–45 minutes to get rich, deep golden brown. Resist the urge to crank the heat — slow cooking draws out the natural sugars.

6. Deglaze if needed: If bits stick to the pan, splash in a little water, broth, wine, or balsamic vinegar and scrape it up — it adds amazing flavor.

7. Season at the end: Salt (and maybe a pinch of sugar if you want even deeper sweetness) once they’re golden.

Pro tip: If you’re short on time, you can add a pinch of baking soda early on to speed up browning — but traditional slow caramelizing tastes even better.