Carmelized Onions Take Time, But They’re Always Worth It

Photo by Lars Blankers on Unsplash

A lot of people look at caramelized onions and don’t understand how much time and thought goes into them. Unlike regular sautéed onions, you can’t just throw them into a pan and expect them to be done in a few minutes. However, just because they need more time and attention doesn’t mean it’s hard or isn’t worth doing. Follow this recipe and you’ll have perfectly golden caramelized onions every time.

Instructions

  1. Cut the onions into slices, however thick or thin you want them depending on your desired texture.
  2. Heat up a little butter and olive oil in a wide sauté pan over medium-high heat until you see the oil shimmering.
  3. Once the fat is hot enough, drop the onions in and immediately start to coat them in the oil and butter. At this point, you may want to turn down the heat to medium so the onions don’t burn.
  4. After ten minutes, add a bit of salt to the onions as well as some hot water to stop them from drying out.
  5. For the next 30 minutes or so, stir them every few minutes so they have time to brown but don’t get left alone too long as they will burn. If they are starting to burn, add a little more oil or water in increments.
  6. Once they’re soft and caramel color, they’re ready to use on sandwiches, dips, and more!