Learn how to make caramelized onions the correct way. You don’t need sugar, vinegar, wine or anything else to properly caramelize onions. All you need is patience. These caramelized onions will make the best French onion soup, onion bacon jam, chutney and tons of other condiments. They’re amazing on pizza, burgers and in a quiche. Once you caramelize onions using this method, you’ll never eat caramelized onions any other way.
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Recipe:
8 lbs. onion
8 Tablespoon Butter
1 Tablespoon Kosher Salt
1. Cut tops and bottoms off onions.
2. Slice down center of onion.
3. Place root end facing you and slice onion into 1/4 inch slices.
4. Heat butter in stockpot over medium heat.
5. Add onion and salt.
6. After onions have given up their liquid, reduce heat to low to medium low and cook until achieving the color of a tootsie roll, scraping up the fond during the process.
Equipment used in this video:
Misono UX10 Knife:
Grand Prix II Paring Knife:
Induction Cooktop:
John Boos Work Table:
Le Creuset Dutch Oven:
Diamond Brand Kosher Salt:
Canon EOS R6:
Canon RF 24-70mm Lens:
Canon RF 24-105mm Lens:
Zoom H4n Pro 4-Track Recorder:
JOBY BallHead 5k:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
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For the love of god use metric…
What amount would you put in s bag for freezing?
Psyching myself up to make a big batch tonight. Going to use them in a veggie galette tomorrow, but such a great ingredient to keep on hand or in the freezer.
Is there anything wrong with adding a little water once in a while to make sure you clear all of the fond ?
Why do you use butter? I’ve heard that you should use a neutral cooking oil and avoid using butter as it tends to burn the milk solids over prolonged heat.