Caramelised Onions LIKE A CHEF

Ingredients

• 2 large Onion (peeled, outer skin removed, ends trimmed, sliced into 1/4‑inch rings)
• 2 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 1 tablespoon Apple Cider Vinegar (for deglazing at the end)
• 1/2 teaspoon Salt (fine sea salt, added after caramelization)

Instructions

1. Prepare the onions

   Peel off the outer skin, trim both ends, and slice the onions into 1/4‑inch thick rings so they retain some texture during cooking.

   Time: PT5M

2. Make a cartouche

   Cut a piece of parchment paper into a square or rectangle, fold it in half repeatedly to form a triangle, then trim to fit the skillet size, leaving a small opening for steam to escape.

   Time: PT5M

3. Melt the butter

   Place the skillet over medium‑high heat and add the butter cubes. Cook until the butter melts and just begins to turn a light nut‑brown color, being careful not to let it burn.

   Time: PT2M

   Temperature: medium-high

4. Sauté the onions on high heat

   Add the sliced onions to the hot butter, spreading them in an even layer. Cook, stirring occasionally, for about 5 minutes until they start releasing their moisture.

   Time: PT5M

   Temperature: medium-high

5. Slowly caramelize

   Reduce the heat to medium‑low and continue cooking the onions, stirring every few minutes, for 25 minutes or until they turn a deep golden‑brown and develop a sweet aroma.

   Time: PT25M

   Temperature: medium-low

6. Deglaze and finish

   Remove the cartouche, splash in the vinegar, and sprinkle the salt. Stir quickly to deglaze the pan and coat the onions with the flavorful glaze.

   Time: PT2M

7. Serve or store

   Transfer the caramelized onions to a bowl. Use immediately or let cool before storing.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1g

Carbohydrates

12g

Fat

4g

Fiber

2g