If you’ve ever wondered how to caramelize onions versus just saute them, read on!
Sweet, sticky and ambre hued caramelized onions are perfect on sandwiches side and more. Learn how to caramelize onions here!
Caramelized onions are not simply sauteed onions. Let’s get technical: it is a product of the Maillard reaction, which is a chemical reaction between amino acids and reducing sugar and requires heat.
For caramelized onions, a small amount of sugar is added in addition to the sugars released from the onion itself. A small amount of butter is also used to provide lubrication.
Any type of bulb onion can be used, as they all have sugar, but white or yellow onions look prettier. Red onions will have the flavor, but not be as visually appealing with a funky color.
I tend to use a sweet onion, purely because that is what I have always used, but it is not necessary.
A Couple of things to keep in mind for caramelizing onions:
- Cut onions into as uniform of slices as you can. Thicker onions take longer to cook, thinner less time to cook. Ideally you would like your onions to all caramelize at the same pace.
- This is a slow process. Trying to speed it up with produce sauteed onions, but they will lack the sweet taste you are trying to achieve. Be patient.
- Use a large frying pan, preferably with a heavy bottom. This provides the largest amount of cooking surface and allows you to better control the temperature.
- Don’t over stir. Stirring too much will result in mushy onions. Use more of a tossing maneuver to rotate onions. You will need to toss more towards the end of cooking.
- I add a teaspoon of sugar to my onions, but many do not. Your choice, you can leave it out using only the sugar naturally produced by your onions.
- Depending on your pan, you may have some sticky, brownish bits stuck to the bottom of your pan. No worries, you didn’t burn your onions. Just de-glaze with a splash of white wine and scrape them up.
- Caramelized onions freeze well and can be kept in the refrigerator for up to 4 days.
- Caramelized onions also freeze well in airtight plastic bags.
- 3 large onions thinly and uniformly sliced, ends removed
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Splash of white wine only if the pan requires de-glazing
- Melt unsalted butter in large frying pan over medium-low heat. Remember, slow and steady wins this race.
- Add onions, toss to coat lightly in melted butter. Now you wait. Continue heat at medium-low, toss every 5-10 minutes. If nothing is happened, increase heat slightly. If they are cooking too fast, reduce heat. So where is what to expect:
- Onions will start to reduce. They are made mostly of water and as the water releases and evaporates, the onions will start to deflate and reduce in size.
- At around 20 minutes in you will get your first hint of the "caramel" color you are seeking.
- At 45 minutes you will have a nice brown batch of onions. Depending on your taste buds and how you intend to use them, you can stop at any point in time. Do a taste test first to make sure they are nice and sweet.
If you've tried this recipe, come back and let us know how it was!
This is an excellent set of instructions for a basic technique. Thanks for sharing.
Wishes for tasty dishes, Linda