Learn how to caramelize onions perfectly every time! Rich, sweet, and deeply golden brown, they're delicious in soups, dips, pastas, and more.A note from Helen! I like to add them as a topping for tacos and sandwiches!
- 2 tablespoons extra-virgin olive oil
- 4 medium yellow onions, halved and sliced
- ½ teaspoon sea salt
- Heat the oil in a 12-inch cast iron skillet (edit by Helen- it is okay to whatever pan on hand) over medium heat. Add the onions and sauté for 5 minutes or until starting to soften.
- Add the salt, reduce the heat to medium low and cook for 50 to 80 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized. The timing will depend on the size of your onions and the heat of your stove.
- If at any point the onions start to stick to the bottom of the pan, reduce the heat to low. If the onions aren’t deeply brown after 50 minutes and you’d like to speed things up, you can turn the heat higher to get more caramelization. Stir continuously to prevent burning.