1Use yellow onions, remove the skin and the first bitter peel.
2Use yellow onions, remove the skin and the first bitter peel.
3Use yellow onions, remove the skin and the first bitter peel.
4Cut the onions from stem to root, then remove the bitter swirls by the root.
5Cut the onions from stem to root, then remove the bitter swirls by the root.
6Cut the onions from stem to root, then remove the bitter swirls by the root.
7Slice the onions into medium thickness, then separate them to prevent burning.
8Slice the onions into medium thickness, then separate them to prevent burning.
9Slice the onions into medium thickness, then separate them to prevent burning.
10Place a pan on medium-high heat.
11Place a pan on medium-high heat.
12Place a pan on medium-high heat.
13Add 1 tablespoon of olive oil and 1 tablespoon of butter for two onions to the pan.
14Add 1 tablespoon of olive oil and 1 tablespoon of butter for two onions to the pan.
15Add 1 tablespoon of olive oil and 1 tablespoon of butter for two onions to the pan.
16Add the sliced onions to the pan and let everything heat up together.
17Add the sliced onions to the pan and let everything heat up together.
18Add the sliced onions to the pan and let everything heat up together.
19Mix the onions and lower the heat to medium.
20Mix the onions and lower the heat to medium.
21Mix the onions and lower the heat to medium.
22Add a pinch and a half of salt.
23Add a pinch and a half of salt.
24Add a pinch and a half of salt.
25Stir the onions for about 30 seconds, then lower the heat to low.
26Stir the onions for about 30 seconds, then lower the heat to low.
27Stir the onions for about 30 seconds, then lower the heat to low.
28Continuously stir the onions every minute or two.
29Continuously stir the onions every minute or two.
30Continuously stir the onions every minute or two.
31Once the onions are no longer shiny and start to dry out, add a little splash of chicken stock.
32Once the onions are no longer shiny and start to dry out, add a little splash of chicken stock.
33Once the onions are no longer shiny and start to dry out, add a little splash of chicken stock.
34Continue stirring and cooking until the onions transition from raw to sweated, then become translucent, and finally start to lightly brown as natural sugars concentrate.
35Continue stirring and cooking until the onions transition from raw to sweated, then become translucent, and finally start to lightly brown as natural sugars concentrate.
36Continue stirring and cooking until the onions transition from raw to sweated, then become translucent, and finally start to lightly brown as natural sugars concentrate.
37Stay with the onions the whole time, continuously moving them until they are fully caramelized, brown, sweet, and glossy.
38Stay with the onions the whole time, continuously moving them until they are fully caramelized, brown, sweet, and glossy.
39Stay with the onions the whole time, continuously moving them until they are fully caramelized, brown, sweet, and glossy.
Ingredients
2 yellow onions
2 yellow onions
2 yellow onions
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon butter
1 tablespoon butter
1.5 pinch salt
1.5 pinch salt
1.5 pinch salt
splash chicken stock
splash chicken stock
splash chicken stock
Equipment
panspoon
Tips
Use yellow onions as they are the sweetest.
Remove the first bitter peel and the bitter swirls by the root.
Cut onions from stem to root, then give them a medium slice to prevent them from shrinking too much.
Separate onion slices before cooking to prevent burning.
Use half a tablespoon of oil/butter per onion.
Add salt during caramelization, but not pepper.
Continuously stir the onions, especially at low heat, to prevent burning.
Add a splash of chicken stock when onions dry out and before they start to brown.