Caramelized Onions

Instructions

Peel and cut the onions in half from root to stem, then cut out the root so that the onion separates into pieces when sliced. Cut each half into 1/4 inch slices from root to stem.

Heat the butter or oil in a wide, high-sided pan over medium heat. You will want to pick a pan that allows the onions to be evenly exposed to the heat without forming such a thick layer that they steam. Add the onions to the pan and cook, stirring regularly, until the onions are softened and translucent. Season with salt and reduce the heat to medium-low. After 15-20 minutes of slow cooking, stirring every few minutes, the onions should be blonde. If you would like them golden, cook and stir for another 15-20 minutes. Lower the heat if the onions brown too quickly or start to stick. Towards the end of the cooking process, you may have to add a small amount of liquid - water or broth - with every stir to prevent sticking and over-browning. For dark caramelized onions, continue to cook for another 10-15 minutes, stirring constantly to prevent burning.