How to Caramelize Onions Like a Pro

Ingredients

• 2 large Yellow Onion (peeled and thinly sliced; sweet onions work best)
• 2 tablespoons Olive Oil (extra‑virgin preferred for flavor)
• 1 teaspoon Salt (helps draw out moisture)
• 1/4 cup Water (added as needed to deglaze pan)
• 2 tablespoons Dry White Wine or Brandy (optional; adds depth of flavor)

Instructions

1. Slice the onions

   Trim the root and stem ends, peel the onions, then slice them thinly (about 1‑2 mm) so they cook evenly.

   Time: PT5M

2. Heat oil in pan

   Place the large sauté pan over medium‑high heat and add the olive oil. Let the oil shimmer but not smoke.

   Time: PT2M

   Temperature: medium‑high

3. Add onions and salt

   Add the sliced onions to the pan, spreading them in an even layer. Sprinkle the teaspoon of salt over the onions.

   Time: PT1M

   Temperature: medium‑high

4. Cook and stir

   Stir the onions every 2‑3 minutes, shaking the pan occasionally. As they soften, they will release liquid. If the pan begins to dry out, add a splash of water to deglaze and lift the caramelized bits.

   Time: PT10M

   Temperature: medium

5. Optional wine finish

   When the onions are a deep golden brown and most of the moisture has evaporated, pour in the wine or brandy. Stir and let the alcohol evaporate for 1‑2 minutes.

   Time: PT2M

   Temperature: medium

6. Season and serve

   Taste the onions and add a pinch more salt or a dash of pepper if desired. Transfer to a serving bowl and use as a garnish for burgers, steaks, sandwiches, or pizzas.

   Time: PT1M

Nutrition Facts

Calories

60

Protein

1 g

Carbohydrates

14 g

Fat

3 g

Fiber

2 g