There are not any short cuts for real caramelized onions. Sure, there are “short cuts” like adding brown sugar or balsamic vinegar to make it look caramelized, but for the deep rich flavor of genuine caramelized onions – it takes time, patience and vigilance.
There are a couple things to keep in mind when you are caramelizing onions. First is to not let the skillet get too hot. You want it as low as possible as to not burn the onions. Second, you need to stir and stir. There’s the vigilance part.
However, if you continue to stir and keep on low heat without getting inpatient and cranking it up – you’ll be rewarded with a sweet and savory onion mix that is great on pizzas, in pasta, in sandwiches or in French onion soup.
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Caramelized Onions Recipe
- 5 pounds of yellow onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- Kosher salt
- Start with peeling and thinly slicing the onions.
- Heat a large skillet to low heat. Add in half the butter and olive oil. Once melted, add in the onions. Season with some salt and break them all up.
- Sauté for an hour and stir every 5 minutes or so. You want the onions to reach a caramel color. Darker if you are making French onion soup though.
- Now ---- if you really have to move this process along because sometimes the last 15 minutes is the hardest - Add in a few dashes of balsamic vinegar. It'll help make it a tad bit sweeter and add darkness to the color.