First things first. There is no rushing the process of caramelizing onions, so pick an afternoon when you have some time. You’ll need at least 30 minutes of cooking time to properly caramelize onions, but longer if you’re making a big batch. which can take up to an hour to brown nicely. It’s also wise to plan for prep time as well, which is mostly just slicing the onions (see video below for how to properly slice the onions). When I’m investing the time into making caramelized onions, I do like to make a large enough batch and for that I generally use about 5 to 6 large yellow onions. Yellow onions are the most common onion in grocery stores and work perfectly, but you can also use sweet onions (like Walla Walla or Vidalia).
To caramelize onions, you will need a good-sized skillet, a good knife, some parchment paper, scissors, and as I mentioned a good chunk of time.
I like to use parchment paper cut into a circle, placed over the onions while they cook. This holds in the moisture and prevents the onions from cooking too fast or burning. (See the video below for my trick to cutting a perfect parchment paper circle). Your cooking time will be roughly 30 to 60 minutes in total, depending on a few variables like your heat, the size of your skillet, and the amount of onions you are caramelizing. So start by cooking your onions in the skillet over medium heat while covered with the parchment paper circle.
After about 10 to 15 minutes, you will start to see some browning. At this point, add some salt and stir. Stirring the onions from time to time will make all the difference, so stir, not too often, to evenly brown and caramelize the onions. If the onions are getting too brown, too quickly, just add a little wine, water, or chicken stock to the skillet. You can season the onions with some sugar, salt and pepper, or even a little balsamic vinegar, which is a sweet ingredient itself.
Once your onions have caramelized to perfection, turn off the heat and let them cool. Serve them on crostini with goat cheese or have them on hand to add to a pasta or pizza recipe, or to your favorite sandwich. If you’re not using them right away, store caramelized onions in the fridge in a sealed, airtight container for a week or two.
- Use yellow onions, about 5 to 6 large onions
- Slice the onions into long slices
- Use a parchment circle to hold the moisture and prevent burning
- Stir the onions from time to time to ensure even browning of the onions
- If the onions are browning too quickly, simply add a little liquid
- Season the onions part way through the cooking time with salt and pepper, sugar or balsamic vinegar
- When the onions are nicely and evenly browned, after about 30 to 60 minutes of cooking time, turn off the heat and allow to cool
- Add to crostini, pasta, pizza, grilled meats or a sandwich
- Store in the refrigerator in an airtight container for one to two weeks