Description
Please keep in mind, that the quantity of this recipe will vary depending on how many onions you use. For this recipe, I used 2 raw onions, and it yielded 1 cup of caramelized onions. If you’d like more than one cup, assume each cup of caramelized onions requires 2 large raw onions.
Scale
Ingredients
- 2 large yellow onions, sliced
- 2 Tbs of butter
- Salt
- 1/2 cup of beef broth*
- 1/2 Tbs of brown sugar
- Red wine (optional)
*You can sub water instead of beef broth if you’d like to keep this recipe vegetarian
Instructions
- Slicing your onions: cut onion in half, and place cut side down. Begin making angular cuts, slicing the onion to your desired level of thickness (reference photo above to show how I sliced the onions!)
- Heat butter in a large sauté pan, on medium-high heat. Once butter has melted, spread onions evenly in the pan and let cook, stirring occasionally *Depending on your stovetop, you may have to turn down the heat to a medium or medium low to prevent the onions from burning.
- After 7-10 minutes of cook time, sprinkle in some salt (a pinch – or more to your liking) and 1/2 Tbs of brown sugar
- Let onions cook for 25 – 30 minutes, stirring every few minutes (don’t let the onions burn!)
- If you begin to see the onions sticking to the pan or drying out, add in a little beef broth to keep them moist. You can continue repeating this process, until the onions are done.
- Red wine optional: Just before you’re about to take your onions off the stove, you can deglaze your pan with 1/4 cup of red wine. It really bring the flavors together, while also adding a deep rich color.
- Category: Bites
Keywords: caramelized onions