Description
This recipe for caramelized onions features yellow onions cooked low and slow with butter and olive oil, resulting in a sweet, jammy consistency that elevates sandwiches, burgers, and dips, making it a must-try for flavor lovers.
Ingredients
Scale
- 4 lbs medium or large yellow onions
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons packed dark brown sugar
- 2 teaspoons kosher salt
Instructions
- Cut the onions in half from root to tip, removing the root and cutting off a bit of the tip.
- Slice each onion half lengthwise into thin half moons, about ¼-inch thick, and place in a large mixing bowl.
- In a large pot over medium heat, add the butter and oil, swirling to coat the bottom evenly.
- Add a handful of onions to the pot and cook, stirring often until soft and translucent, about 2 minutes. Repeat until all onions are added.
- Reduce the heat to medium-low, cooking the onions for 45-50 minutes, stirring occasionally until they reach a deep brown color.
- Season the onions with brown sugar and salt, stirring well for an additional 5-7 minutes.
- Remove from heat and let cool in the pot before transferring to an airtight container for storage.
Notes
To prevent burning, stir the onions occasionally during the cooking process.
The caramelized onions can be stored in the fridge for up to 1 week.
Use in a variety of dishes: dips, sandwiches, or even soups.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg