We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of a cup of water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we added baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
Notes
- We prefer yellow or Spanish onions in this recipe for their complex flavor.
- Slicing the onions through their root end prevents them from breaking down too much during cooking.
- Caramelized onions are easily added to most any meal. Try them in an omelet, in a frittata, or with scrambled eggs. They taste fantastic on grilled cheese sandwiches, BLTs, and burgers or thrown into pasta dishes and green salads. Try sprinkling them over bruschetta, focaccia, or pizza. They also can be used to spiff up baked and mashed potatoes, rice, risotto, and polenta.
- Onions can be refrigerated for up to 3 days or frozen for up to 1 month.
Ingredients
- 3 pounds onions - halved and sliced through the root end 1/4 inch thick
- 13 tablespoons water - ¾ cup plus 1 tablespoon
- 2 tablespoons vegetable oil
- ¾ teaspoon salt
- ⅛ teaspoon baking soda
Instructions
Steam the onions:
- Bring the onions, ¾ cup of water, oil, and salt to a boil in a 12-inch nonstick skillet over high heat.
- Cover and cook until the water has evaporated and the onions start to sizzle, about 10 minutes.
Carmelize the onions:
- Uncover, reduce the heat to medium-high, and use a rubber spatula to gently press the onions into the sides and bottom of the skillet.
- Cook, without stirring the onions, for 30 seconds.
- Stir the onions, scraping the fond from the skillet, then gently press the onions into the sides and bottom of the skillet again.
- Repeat pressing, cooking, and stirring until the onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
Finish:
- Combine the baking soda and remaining 1 tablespoon of water in a bowl.
- Stir the baking soda solution into the onions and cook, stirring constantly, until the solution has evaporated, about 1 minute.
- Transfer the onions to a bowl.