Caramelized Onions

Serves 1
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Directions

  1. 1Cut up the yellow onions, then remove the skin and the first bitter peel.
  2. 2Cut up the yellow onions, then remove the skin and the first bitter peel.
  3. 3Cut up the yellow onions, then remove the skin and the first bitter peel.
  4. 4Cut the onions from stem to root, in half, lengthwise.
  5. 5Cut the onions from stem to root, in half, lengthwise.
  6. 6Cut the onions from stem to root, in half, lengthwise.
  7. 7Remove the bitter swirls by the root of the onion.
  8. 8Remove the bitter swirls by the root of the onion.
  9. 9Remove the bitter swirls by the root of the onion.
  10. 10Give the onions a medium slice.
  11. 11Give the onions a medium slice.
  12. 12Give the onions a medium slice.
  13. 13Separate the onion slices.
  14. 14Separate the onion slices.
  15. 15Separate the onion slices.
  16. 16Place a pan on the stove and set to medium-high heat.
  17. 17Place a pan on the stove and set to medium-high heat.
  18. 18Place a pan on the stove and set to medium-high heat.
  19. 19Add one tablespoon of olive oil and one tablespoon of butter to the pan for two onions.
  20. 20Add one tablespoon of olive oil and one tablespoon of butter to the pan for two onions.
  21. 21Add one tablespoon of olive oil and one tablespoon of butter to the pan for two onions.
  22. 22Add the separated onions to the pan and let everything heat up together.
  23. 23Add the separated onions to the pan and let everything heat up together.
  24. 24Add the separated onions to the pan and let everything heat up together.
  25. 25Mix the onions and lower the heat to medium.
  26. 26Mix the onions and lower the heat to medium.
  27. 27Mix the onions and lower the heat to medium.
  28. 28Add a pinch and a half of salt.
  29. 29Add a pinch and a half of salt.
  30. 30Add a pinch and a half of salt.
  31. 31Move the onions around for about 30 seconds, then drop the heat to low.
  32. 32Move the onions around for about 30 seconds, then drop the heat to low.
  33. 33Move the onions around for about 30 seconds, then drop the heat to low.
  34. 34Keep stirring the onions every minute or two while on low heat.
  35. 35Keep stirring the onions every minute or two while on low heat.
  36. 36Keep stirring the onions every minute or two while on low heat.
  37. 37Once the onions are no longer shiny and have dried out, add a splash of chicken stock.
  38. 38Once the onions are no longer shiny and have dried out, add a splash of chicken stock.
  39. 39Once the onions are no longer shiny and have dried out, add a splash of chicken stock.
  40. 40Continue stirring until the onions become translucent and their natural sugars start to come out, turning them a pale yellow.
  41. 41Continue stirring until the onions become translucent and their natural sugars start to come out, turning them a pale yellow.
  42. 42Continue stirring until the onions become translucent and their natural sugars start to come out, turning them a pale yellow.
  43. 43Continue cooking until the onions start to lightly brown, indicating the start of caramelization.
  44. 44Continue cooking until the onions start to lightly brown, indicating the start of caramelization.
  45. 45Continue cooking until the onions start to lightly brown, indicating the start of caramelization.
  46. 46Keep continuously moving the onions to prevent burning until they are brown, limp, sweet-smelling, and glossy.
  47. 47Keep continuously moving the onions to prevent burning until they are brown, limp, sweet-smelling, and glossy.
  48. 48Keep continuously moving the onions to prevent burning until they are brown, limp, sweet-smelling, and glossy.
  49. 49Serve the perfectly caramelized onions.
  50. 50Serve the perfectly caramelized onions.
  51. 51Serve the perfectly caramelized onions.

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
  • 1 splash chicken stock
  • 1 splash chicken stock
  • 1 splash chicken stock

Equipment

panspoon

Tips

  • Use yellow onions as they are the sweetest.
  • Remove the skin and the first bitter peel from the onions.
  • Cut onions from stem to root, long ways, in half.
  • Remove the bitter swirls by the root of the onion.
  • Slice onions to a medium thickness as they will shrink.
  • Separate onion slices before cooking to prevent burning.
  • Stay with the onions the entire time they are caramelizing and continuously move them to prevent burning.
  • The brown specks (fond) are flavor.
  • Do not add pepper when caramelizing onions.