Like a lot ofcooking skillsthat seem basic, making caramelized onions is actually more complicated than it appears.
When I first started trying to make them, all of my attempts were total flops.
As is often the case, my problem was that I was being impatient.
Audrey Bruno
Use more onions than you think you need, because they will shrink down.
Since caramelized onions take a while to cook, it’s best to make a large batch at once.
At minimum, I’d suggest using about eight onions every time.
Audrey Bruno
These are also known as julienne slices.
Then, slice it in half and set it with the recently-sliced side down.
When you look at the halved onion, you’ll notice a series of lines running across the top.
Audrey Bruno
Use them as a guideline for chopping, and your slices will be the perfect size.
Salt the onions right before you jump in cooking to help draw out moisture.
Cook them in a fat source over a medium-low heat for about 45 minutes to an hour.
Audrey Bruno
Check on them about every 10 minutes.
“I recommend using the fat source that works best in your dish,” he says.
Just be sure that your onions are thoroughly coated in whichever one you choose.
If a tablespoon or two isn’t enough to accomplish that, don’t be afraid to add more.
You don’t need to stir the onions at this point, just let them do their thing.
If you notice brown bits forming, a bit of water will save the day.
They should also be fully translucent and completely sweet.
Refrigerate them in a tightly sealed container and enjoy for about a week.
There’s no way to go wrong.
