Caramelised onions are beloved for their irresistible taste, combining a subtle sweetness with savoury depth. Whether topping burgers, pizzas, or adding depth to soups and sauces, their complex flavour adds warmth and sophistication to any dish, earning them a cherished place in food traditions worldwide.
Always wanted to learn how to cook the perfect caramelised onions?
Our step-by-step recipe on how to prepare caramelised onions will guarantee that you will become an expert in no time – the key is patience.
What you will need:
- Onions (red or brown)
- Heavy-bottomed pan
- Butter
- Oil
- Salt
How to caramelise onions:
Choose the Right Onions:
Use sweet onions for the best caramelisation results. Brown or red onions should work perfectly fine.
Slice the Onions Thinly:
Thin slices ensure even cooking and faster caramelisation.
Use the Right Pan:
Choose a wide, heavy-bottomed pan. The wide surface area allows for better evaporation.
Heat the Pan:
Preheat the pan over medium heat. Adding onions to a hot pan helps start the caramelisation process quickly.
Add Fat:
Use a combination of butter and oil to prevent the onions from sticking to the pan. About 1-2 tablespoons of fat per onion should be sufficient.
Add Onions Gradually:
Avoid crowding the pan. Add the sliced onions in batches if necessary, allowing them space to cook evenly.
Stir Regularly:
Stir the onions frequently to ensure even cooking and prevent them from sticking or burning. (This also helps in releasing moisture.)
Control Heat:
Adjust the heat as needed. Start with medium heat and reduce to medium-low as the onions begin to brown. Lower heat prevents burning and allows for a slower, more thorough caramelisation.
Be Patient:
Caramelising onions takes time, usually around 20 minutes. Rushing the process may result in uneven caramelisation or burning.
Add a Pinch of Salt:
Adding a small amount of salt to the onions can help draw out moisture, aiding in the caramelisation process.
Deglaze (Optional):
If you notice the onions sticking to the pan, you can deglaze them with a splash of liquid such as balsamic vinegar, wine, or broth. This adds extra flavour.
Adjust Seasoning:
Taste the onions and adjust the seasoning if needed. You can add a pinch of sugar if you want to enhance the sweetness.
ALSO SEE: Slow roasted oxtail with caramelised red onion
Feature image: Pexels
