Melted Onions Recipe on Food52 (2024)

FAQs

How to caramelize diced onions? ›

The key is to cook at a low heat for at least 20 minutes until the onions are really soft and form almost a thick stew of its own juices. Then turn up the heat and stir constantly for 20 more minutes until the onions are brown. If you try to heat the onions too quickly in the beginning, they will just burn.

Melt butter in a small pan and add sliced onion. Cook on medium heat for 15 minutes, stirring. Add sugar and stir through for a further 15 minutes until very dark brown in colour. This recipe is excellent mixed with Red Wine Jus Gravy!

Our Test Kitchen likes to use butter when caramelizing onions, as it offers the richest flavor. If you avoid dairy or don't have butter, you can caramelize onions in other fat such as margarine or olive oil. Add the onion slices. It's okay if they overlap a bit here because they'll shrink as they cook down.

You can use just oil, or a combination of butter and oil—the choice is yours! If you pack too many onions into your pan, they'll steam and produce water. Eventually, they will caramelize—but it will take much longer to get them there.

Simply put, caramelized onions aren't quick. It takes at least 45 minutes (and often over an hour) over low heat for the natural sugars in the onions to caramelize. Still, the time is totally worth it. Packed with irresistible umami flavor, caramelized onions add complexity to all sorts of savory dishes.

A few reasons could be that you sliced them too thick or too thin. You haven't cooked them long enough. Your heat isn't at the right temp, use between medium and medium-low. Adding too many onions at once can actually cause them to steam because of too much moisture, instead of caramelizing.

You may be cooking them on too high a heat, leading them to caramelize before all the liquid they release has evaporated. Try lowering the heat and giving them more time. Some onions are wetter than others, so you need to keep an eye on them and see how much liquid they release.

What kind of onion is best for caramelizing? ›

You can use any kind of onion, but I prefer yellow onions because they have the best flavor balance. Sweeter onion varieties generally caramelize best because they have a higher sugar content, but again, any onion will work (including red onions).

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions. Around 40 Minutes: Onions are golden and starting to smell very caramelized.

To soften the taste of raw onions, slice them thinly or cut them into larger chunks and soak them in very cold water for about 15 minutes. This will soften the taste, making them ideally suited for a salad.

Onions lose their bite and melt in your mouth when they're sliced and roasted with butter and fresh herbs and then tenderized further by braising in broth. Serve alongside roasted chicken or cook them in vegetable broth for an easy, elegant vegetarian side dish.

Yes, you can cook onions in the microwave without any oil or butter. Onions naturally contain a high water content, so they will steam and cook in their own moisture. This method is a healthier option and can still yield deliciously cooked onions.

Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly. Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.