Description
This recipe for caramelized onions showcases their irresistible flavor and simple preparation with just a few key ingredients. Perfect for enhancing sandwiches and dips with a homemade touch!
Ingredients
Scale
- 4 lbs medium or large yellow onions
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons packed dark brown sugar
- 2 teaspoons kosher salt
Instructions
- Cut the onions in half from the root to the tip. Cut a V-shape around the root and remove it, trimming the tip off.
- Slice the onion halves into thin half moons, about ¼-inch thick, and place in a large mixing bowl.
- In a large pot over medium heat, add the butter and olive oil, swirling to coat the bottom evenly.
- Add a handful of onions to the pot and cook, stirring often, until soft and translucent, about 2 minutes. Repeat until all onions are added.
- Reduce heat to medium-low and cook the onions, stirring occasionally to avoid sticking, for 45-50 minutes until they caramelize from blonde to deep dark color.
- Season with brown sugar and salt once the onions are deep brown, mixing well for 5-7 minutes, then remove from heat and let cool.
- Transfer caramelized onions to an airtight container and refrigerate for up to a week. Serve them in dips, soups, and sandwiches.
Notes
Use a large pot to cook the onions, as they reduce significantly in volume.
Stir the onions occasionally to ensure even cooking and avoid burning.
Store cooled caramelized onions in an airtight container for up to a week.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 2g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg