The phrase "caramelized onions" is tossed out on menus or recipes like they're no big deal. Standard, everyday stuff that people are making in their kitchens after a long day at work.
The reality of caramelized onions is a little different. Yes, they're simple to make. Slice onions and cook them in a pan, pretty basic technique. But where the confusion often lies is in truly how long is takes to caramelize onions to perfection. We're not talking onions that are brown around the edges, or softer than they were 15 minutes ago. And many recipes will instruct to cook the onions until they're browned all over, about 20 minutes.
Well, we're here to set the record straight: beautifully golden brown, tender, and sweet onions take at least 45 minutes and often more like an hour. It's not a job to leave to the last minute, and if a recipe you're preparing calls for them, give yourself more time than you expect. In fact, the time it takes to caramelize onions is why many chefs make them in big batches, to avoid that process multiple times in a day or week.
At home, you can make a big batch of caramelized onions to freeze, so you can pull them out to top pizzas and burgers, fill a sandwich or stuffed chicken breast, or blend into a creamy dip. And when we say a large batch, we don't mean a few onions. The process of caramelizing onions removes so much moisture, and the onions shrink dramatically. What looks like a big, full pan of onions will leave you with a cup or so of onions, so plan accordingly. 8, 9, and even 10 onions sounds like a lot, but you'll be happy to have extras.
You can freeze onions in individual containers or zip-top bags. For onions that will defrost quickly, place them in a large, gallon-size zip-top bag. Lay the bag flat on a baking sheet (one that will fit in the freezer) and press into an even layer. Use a long-handled wooden spoon or other dowel-like item, and press into the bag in a grid pattern to create individual portions. Place in the freezer and once frozen, you can easily break the onions apart into small portions that you can grab when needed.
How to Caramelize Onions:
- Peel, halve, and then thinly slice the onions as uniformly as possible. Especially small or large pieces may cook unevenly.
- Heat the butter or oil in a large skillet over medium heat. Add the onions and a pinch of salt to help draw out moisture. Cook the onions, stirring occasionally, until the onions are very lightly browned all over, about 15 minutes. At this stage, you are developing initial color, so allow the onions to cook, undisturbed, for several minutes at a time before stirring.
- Lower the heat to medium-low and cook, stirring frequently, until the onions are deeply browned and translucent, about 40 minutes. This is a great item to cook while you're preparing other foods or projects in the kitchen. Every time you're near the stove, give the onions a stir. If any dry spots in the pan begin to burn, add a splash of water to deglaze the pan while you cook.
- Properly cooked caramelized onions will be golden brown all over. They should taste sweet and have a soft, almost jam-like texture.
- If not using right away, cool the onions and refrigerate or freeze in a covered container.
