Ingredients
- WHY THIS RECIPE WORKS:
- Too often, caramelized onion recipes are a waste of time—yielding burnt, gummy, bland, or greasy results. But when a recipe works, caramelized onion can play a wide range of culinary roles, from condiment for burgers to sauce for roast chicken...(more)
- MAKES 1 CUP
- INGREDIENTS
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon table salt
- 1 teaspoon light brown sugar
- 2 pounds large onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain (see related tasting for type preferences)
- 1 tablespoon water
- Ground black pepper
Preparation
Step 1
INSTRUCTIONS
Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)
STEP-BY-STEP
CARAMELIZING ONIONS
After five minutes over high heat, the raw onions which nearly filled a 12-inch skillet will soften and release some moisture.
Reduce the heat to medium and cook until the onions are glossy, soft, and deeply browned, about 40 minutes longer.