Caramelized Onions are one of the most delicious toppings for sandwiches, burgers, and so many various appetizers. They are slowly and carefully cooked to bring out the natural sweetness of the onions and that signature caramel color develop the best flavor possible.
Course Side Dish
Keyword Onion, topping
Prep Time 5minutes
Cook Time 1hour
Total Time 1hour5minutes
1/2tspwhite granulated sugar
2-4tbspdeglazing liquid such as water, broth, or white wineif needed
Cut the onions in half, through the root end to the top. Cut off the tip, peel the outer skin, and slice onion thinly to the root. Discard the tip and the root.
Heat up a cooking pan over medium heat and add oil. Add sliced onions and season with salt and a little sugar. Mix onions to evenly coat them with oil and seasoning. Lower the heat a little and cook onions over medium-low heat.
Stir onions every 5-10 minutes as they cook. The onions will look white for a while, they will release liquid and cook down slowly and will start to get golden and brown after that.
Depending on the pan you're using, the sugary liquids that cook out of the onions can settle on the pan. Simply scrape the pan as you deglaze it with a little liquid. (Choice for liquid can be water, broth, or wine.)
The total time will take 45-60 minutes. Make sure to stir from time to time as onions are cooking and caramelizing. Don't try to rush it or raise the heat because the onions will sear instead of caramelizing. Wait for them to naturally caramelize and brown.When onions are almost done, add a little butter and stir it in.