Fast Caramelized Onions

Ingredients

• 2 large Yellow Onion (peeled and thinly sliced)
• 1 tablespoon Olive Oil (use a neutral oil if preferred)
• 1/2 teaspoon Salt (prefer kosher or sea salt)
• 1 pinch Granulated Sugar (just a pinch to boost caramelization)
• 1 tablespoon Water (for deglazing; can use broth for extra flavor)

Instructions

1. Slice the onions

   Trim the root and stem ends, peel the onions, and slice them thinly (about 1‑2 mm) for even caramelization.

   Time: PT5M

2. Heat the pan

   Place the saucepan over medium‑high heat and add the olive oil (or butter). Let the oil shimmer but not smoke.

   Time: PT1M

   Temperature: Medium‑high

3. Add onions and seasoning

   Add the sliced onions, sprinkle the salt and a pinch of sugar, and stir to coat evenly.

   Time: PT1M

   Temperature: Medium‑high

4. Initial browning

   Let the onions cook, stirring frequently. After a few minutes they will start to brown and may stick to the bottom.

   Time: PT5M

   Temperature: Medium‑high

5. Deglaze with water

   When the onions begin to brown aggressively (almost burning), splash in 1 Tbsp of water, stirring quickly to loosen the browned bits.

   Time: PT2M

   Temperature: Medium‑high

6. Repeat burn‑deglaze cycles

   Continue cooking, allowing the onions to brown, then deglaze with another splash of water as needed. Repeat this cycle for 8‑10 minutes total until the onions are deep amber and sweet.

   Time: PT5M

   Temperature: Medium‑high

7. Finish and serve

   Remove the pan from heat, give the onions a final stir, and transfer to a serving bowl. Use immediately or store as directed.

   Time: PT1M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

10 g

Fat

2 g

Fiber

2 g