Caramelized Onions

Ingredients

• 3 lb onions (halved and sliced through root end 1/4 inch thick; yellow or Spanish onions preferred)
• 13 tbsp water (divided (3/4 cup plus 1 tablespoon))
• 2 tbsp vegetable oil
• 0.75 tsp salt
• 0.125 tsp baking soda

Steps

1. 1

   Bring the sliced onions, 3/4 cup of the water, the vegetable oil, and salt to a boil in a 12-inch nonstick skillet over high heat.

2. 2

   Cover the skillet and cook until the water has evaporated and the onions start to sizzle, which should take about 10 minutes.

3. 3

   Uncover the skillet and reduce the heat to medium-high.

4. 4

   Use a rubber spatula to gently press the onions into the sides and bottom of the skillet. Cook, without stirring, for 30 seconds to allow for maximum contact with the hot pan.

5. 5

   Stir the onions, scraping any fond (browned bits) from the skillet, then gently press the onions into the sides and bottom of the skillet again.

6. 6

   Repeat the pressing, cooking, and stirring process until the onions are softened, well browned, and slightly sticky, about 15 to 20 minutes.

7. 7

   In a small bowl, combine the baking soda and the remaining 1 tablespoon of water.

8. 8

   Stir the baking soda solution into the onions and cook, stirring constantly, until the solution has evaporated, about 1 minute.

9. 9

   Transfer the caramelized onions to a bowl to stop the cooking process.

Notes

Yellow or Spanish onions are preferred for their complex flavor. Slicing through the root end prevents the onions from breaking down too much. Storage: Onions can be refrigerated for up to 3 days or frozen for up to 1 month. The baking soda speeds up the Maillard reaction by converting inulin to fructose.

Nutrition per serving

• side dish
• condiment
• vegetarian
• vegan
• gluten-free
• dairy-free
• stovetop