Onions 101: The different kinds, how to cut them, what 'translucent' even means

Ingredients

• 2 Yellow Globe Onion (large, skin removed, cut into half‑moon slices (about 1/4 inch thick))
• 2 Tbsp Olive Oil (extra‑virgin preferred for flavor)
• 1 Tbsp Unsalted Butter (added near the end for richness; optional for vegan version)
• 1/2 tsp Salt (helps draw out moisture, optional)
• 1 tsp Sugar (optional pinch to accelerate caramelization; use sparingly)
• 2 Tbsp Water (for deglazing during cooking)
• 1 tsp Apple Cider Vinegar (final deglaze to brighten flavor)

Instructions

1. Prepare the Onions

   Trim the dry stem end, peel the skin, and slice the onion in half from root to stem. Lay each half flat and cut into half‑moon slices about 1/4 inch thick, cutting against the grain.

   Time: PT5M

2. Heat the Pan

   Place the skillet over medium‑high heat and add olive oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: Medium‑high heat

3. Sweat the Onions

   Add the sliced onions and sprinkle with salt. Stir to coat, then reduce heat to medium‑low. Cook, stirring occasionally, until the onions become soft and start to turn translucent, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑low

4. Begin Caramelization

   Increase heat to medium. Add the optional sugar and continue stirring. The onions will release water; let it evaporate while stirring frequently.

   Time: PT5M

   Temperature: Medium

5. Deglaze with Water

   When the pan bottom shows a reddish residue, splash in 2 Tbsp water. Scrape the fond with the wooden spoon until dissolved, then let the water evaporate.

   Time: PT2M

6. Continue Caramelizing

   Repeat the water‑deglaze step every 5‑7 minutes as needed. Cook until onions are deep amber, soft, and jam‑like, about 15‑20 more minutes.

   Time: PT20M

   Temperature: Medium

7. Finish with Butter and Vinegar

   Stir in the butter and let it melt, then add the apple cider vinegar. Cook for another 30 seconds to brighten the flavor.

   Time: PT1M

8. Cool and Store

   Transfer the caramelized onions to a plate to stop cooking. Let cool to room temperature before storing.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

9 g

Fat

5 g

Fiber

1 g