How to Caramelize Onions Step By Step

1. Cut the onions in half from the base to the end of the stem. Take the peels off and cut off the end of the stem. Make thin pieces of the onions by cutting them across the root end in a half-moon shape. After you cut an onion, the layers will split on their own.
2. One tablespoon of butter and one tablespoon of olive oil should be enough to cover two to three onions. Melt the butter and make the oil shimmer in a big skillet with a heavy bottom over medium heat.
3. Add the onions to the pan and stir them around to cover them with the fat. Cover the bottom of the pan with onions. Spread them out evenly.
4. Stir the onions around a few times while they’re cooking. But try not to stir too often. Watch the onions carefully. You want them to slowly get soft and caramelize, but not turn brown like you would when sautéing. Turn down the heat to medium-low or low if you need to.
5. A pinch of salt should be added once the onions have begun to soften and become clear. For another 20 to 40 minutes, stirring every now and then, keep cooking until the onions are very soft, have lost some of their volume, and are a deep brown color (but not burnt).
6. Red wine vinegar or balsamic vinegar can be used to clean out the pan if you want to. This is done if the onions start to stick.
7. You can put it on pizza, burgers, or brats, mix it into French onion soup, mix it into pasta or rice, put it on quiche, and other things.

Nutrition

• Calories: 790kcal
• Carbohydrates: 60g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 3g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 4g
• Trans Fat: 0.4g
• Cholesterol: 19mg
• Sodium: 445mg
• Potassium: 190mg
• Fiber: 5g
• Sugar: 39g
• Vitamin A: 78IU
• Calcium: 58mg
• Iron: 5mg