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Caramelized Onions


  • 2 Tbsp clarified butter
  • 2 ½ lb. onions peeled, trimmed, halved, and thinly sliced lengthwise (see notes above)
  • 1 tsp. kosher salt
  • 2 Tbsp + more as needed for de-glazing the pan white or red wine, vegetable or chicken stock, balsamic vinegar, or water


  • In a 12" skillet over medium-high, heat the oil until it immediately bubbles when an onion touches it (~ a minute)
  • Add the onions, sprinkle with salt, and cook, stirring frequently, until they've wilted completely and are beginning to stick to the bottom of the pan (~ 10 -20 minutes)
  • Much of the onion's moisture will evaporate and the pan will begin to brown. The cooking time will vary depending upon the moisture content of your onions.
  • Reduce the heat to medium-low and continue to cook, stirring and scraping the pan with a wooden spoon every few minutes. (If the pan begins to look like it’s burning, add a couple of tablespoons of the liquid, stir, and lower the heat a bit.)
  • Continue the process of cooking, stirring, scraping and adding water as needed, until the onions have turned a uniform caramel brown (~ another 35-40 minutes)
  • Add a couple of tablespoons of the liquid and scrape the pan well.
  • If you're not using the onions immediately, let them cool in the pan, then transfer them to a storage container.
  • Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.