Kitchen Olympics

How to Make Caramelized Onions

Cooked right, regular old onions transform into a luscious, savory condiment. The only skill needed? A little patience.
Image may contain Plant Human Person Food Vegetable Onion Egg Shallot and Wood
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
  • Image may contain Plant Human Person Food Vegetable Onion Egg Shallot and Wood
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
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    Give Them a Peel

    Halve each onion lengthwise through the root and peel away the skin. Then, while grasping the root end, start slicing.

  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    2/7

    Slice It Thin

    Slice each onion half crosswise, so that the slices resemble 1/8" thick half moons.

  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
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    Get Sizzling

    Heat 2 tablespoons neutral vegetable oil over medium-high. Add the onions and season them with salt, which will draw out a little of their moisture and aid caramelization.

  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    4/7

    Build a Little Color

    Cook until onions are lightly browned and just starting to soften, about 5 minutes, stirring occasionally with a wooden spoon.

  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    5/7

    Are You Down to Brown?

    Reduce heat to medium/medium-low and cook until the onions are chestnut brown, 20 to 30 minutes, stirring occasionally and paying careful attention to the color of the onions.

  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
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    Less Is More

    If the onions start to burn, add a splash of water. And make sure to scrape the browned bits from the bottom of the pan from time to time. When the onions are super-tender and nut-brown, they're done.

  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
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    Dipping Is Just the Beginning

    Caramelized onions have a wide range of applications. Scatter them across pizza, pile them on a burger, toss them in a salad, or blend them into a classic sour-cream dip.

A former senior editor at Epicurious, Sam Worley is a freelance writer and editor. His work has appeared in Atlanta magazine, Chicago magazine, Lapham’s Quarterly, Condé Nast Traveler, Heated, the Chicago Tribune, Popula, the Outline, the LA Review of Books, the Awl, and elsewhere. ... Read More
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