Makes about 1 cup
Caramelizing onions is a slow process, but it can be almost meditative if you let it. They require frequent attention, which makes them a great side-project while doing other jobs in the kitchen. If you have a large enough pan, make a large batch and freeze what you don't need.
Ingredients
- Vegetable oil, as needed
- 2 lb yellow onion, thinly sliced
- Kosher salt, to taste
Directions
- To a large sauté pan over medium-high heat, add enough oil to coat the bottom of the pan. Heat until the oil is shimmering. Add the onions and a pinch of salt. Stir to combine, and lower the heat to medium-low.
- Cook the onions, stirring every few minutes, until the onions have softened. Be sure to leave time in between stirring for the onions to have direct contact with the pan to begin browning. If the onions begin to burn, reduce the heat and add a few tablespoons of water to deglaze the pan. If the pan is very dry, causing the onions to stick, add more oil 1 tablespoon at a time until the onions are well-coated.
- Continue stirring until the onions are very soft and evenly browned all over, about 45 minutes. The onions should appear browned all the way through, not just on the edges.
- If not using right away, transfer the onions to a plate to cool. Refrigerate in a covered container, or freeze.
