How To Perfectly Caramelize Onions?

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They are a fantastic topping for burgers and pizza, give ordinary spaghetti dinners a tremendous kick, and can be added to anything savory, from sauces to breads.

Honestly, the only disadvantage of caramelized onions is that they cook down to a quarter of their original size. So, here is the procedure for caramelizing onions!

1) Choose your onions

Use whatever you have on hand, whether yellow, white, sweet, or even red. All varieties of onions contain sugar, which enhances caramelization.

2) Prep your onions

Cut the onion in half through the root, then peel and dispose of the onion skin. Lay the onion flat on its cut end, then slice it into half-moons perpendicular to the root end.

3) Heat Butter or Oil

You may use butter, olive oil, a mixture of the two, or rendered bacon fat. Canola and vegetable oils are neutral and won't add flavor like butter and olive oil.

4) Start Heating In Skillet

Start the fat heating process on medium heat, adjusting as necessary to prevent burning and facilitate the caramelization procedure.

5) Add Onions

After heating the fat, add the onions. Season onions with salt and fat, then let time and medium-low heat make caramelized onions.

6) Caramelize the onions

Take your time cooking the diced onion over medium to low heat, stirring regularly. Some recipes call for twenty minutes of cooking time.

7) Deglaze the pan

If the onions begin to burn or cling to the bottom of the pan, add a splash of liquid to deglaze the pan.

8) Store Leftovers

Any leftovers can be kept in the fridge for up to four days if stored properly in an airtight container.

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