This week join Whitney as she shows us How To Caramelize Onions.
If done correctly, caramelized onions bring a unique flavor to your meal. Try these the next time you make Philly Cheesesteaks or try them in some of our favorite recipes here:
Don’t forget to check out our tutorial for the best way to slice your onion for this recipe!
Time to caramelize:
What you need:
- 2 tbsp. unsalted butter
- Kosher salt
- 2 large, yellow onions
Directions:
- Using a large chef’s knife, cut off the top and the root ends of the onion.
- Stand the onion the cut, flat side, and cut it down the middle.
- Use your hands to remove the paper and outermost layer of the onion.
- Place the first onion half on its flat side, then cut slices parallel to the cut root ends. Repeat with the other half.
- Heat butter in a large saucepan or wide skillet over medium heat until melted and sizzling.
- Add onions and season with a pinch of salt.
- Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until
- blonde-colored, 15–20 minutes. If you are making French onion soup, stop cooking at this level of doneness.
- If the onions are getting too brown around the edges or they’re sticking, reduce the heat some.
- If you want onions that are softer and more caramelized (for a patty melt or onion dip), keep cooking, stirring often, until onions are golden brown, another 15–20 minutes.
- Let onions cool in the saucepan, then use or transfer to an airtight container and chill. Caramelized onions will keep up to 1 week.
