Caramelized Onions
1,303,196
Published 2018-11-01
Onion type, skillet type, and other important considerations
Makes 2 cups of caramelized onions
3 Lb yellow onions, sliced pole to pole
1/3 cup olive oil
1 tsp balsamic vinegar or to taste
Salt
Browning:
Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Sweating:
Reduce heat to low and cook stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar. Taste and correct for salt. Tilt the pan, move the onions to the higher end, and let the oil drip out for at least 5 minutes. At this point the onions are ready to use, but I usually let them cool in the pan and then move them to a container. Store in the fridge for up to 10 days.
Note: For a smaller amount, you can cook 1.5 Lb of onions with ¼ cup of olive oil in a 10 inch skillet. That’s the smallest batch that works well.
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All Comments (21)
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I love how specific she is. For instance that it looks like a lot of oil or the difference between electric or fire stove. 👍
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I'm an amateur cook that's been caramelizing onions for years. I made a couple of small adjustments after watching your video and my onions have improved 100%. Thank you!
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very informative. the only problem is that when I reduced my onion to a low heat after browning they didn't sound like a softly spoken eastern european lady. any tips?
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Helen, I can only say “you are marvellous”. For the first time in my life (and I am 57) I have just made the most amazing caramelised onions. Your instructions were so easy to follow and the result was totally delicious. Thank you for sharing this amazing secret that was hidden from me for so long. A big 🧡 from the UK.
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I noticed that you’re consistent with measurements and details (i.e. amount of oil, size of pan, etc.) and I appreciate that a lot. Some cooks would say “a tablespoon” of something then add WAY more visually, and as a beginner cook that still struggles with eyeballing measurements and ratios it can get pretty stressful getting the right taste of things. Your videos are also helpful and always straight to the point. Thank you so much!
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When i die a want to be buried on a bed a caramelized onions.
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I just tried this and I am absolutely over the moon with excitement! Your tutorial is so detailed and easy to follow. I love it! Thank you, Helen!
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The cutting of the onion and the explanation was phenomenal. I have never cut my onions that way and it makes lots of sense and so much easier than the semicircles I always make. Thank you for the tip.
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I love that she gives very clear directions! I also love the little story about how you did before you knew what you were doing, I think that would encourage budding chefs
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I love your teaching style, clear and thorough explanations. Plus your sweet voice, charming accent and darling demeanor, are a delight! I subscribed right away!
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Watching snd trying this stuff has made me appreciate my mother and wife on a Level i didnt know it could reach. The prep for the food we eat was just completely taken for granted before I cooked anything. Thanks.
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I don't think a lot of people realize how amazing those caramelized onions she just made are
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Can I just say, you have one of the sweetest voices and demeanor I've heard in years. It made the video so lovely to watch, without mentioning the great recipe. Good job :)
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I love how you give such complete instructions, including pan size and oil amounts. Love your voice and accent as well. You're a natural teacher. Thank You!!
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I love this woman! She is the most precise, consistent, positive person trying to teach us the finer points of cooking on Youtube. She's also very talented. I turned to her for a tutorial on carmelizing onions - which I have been doing for many years, but was afraid I needed a refresher - and sure enough, she improved my results. Thank you, Helen!
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Helen, life is just plain better with caramelized onions!!! 👍👍
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Hands down the best how-to on "caramonions", ever. Thank you So much
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I can't recommend this enough. Quickly explained, clear, thorough. Love it.
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I just made this and you truly need to use a lot of oil to get it right! The first time I tried to make this the onion got crispy and black because I went light on the oil.... when in doubt use more oil and you can always drain the oil at the end to reuse! Delicious recipe
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You have the sweetest voice and accent I have ever heard. I could listen to you all day.
