Caramelized Onions
The key to quicker caramelized onions is the ingredient we least expected: water.
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer yellow or Spanish onions in this recipe for their complex flavor. Slicing the onions through their root end prevents them from breaking down too much during cooking. Caramelized onions are easily added to most any meal. Try them in an omelet, in a frittata, or with scrambled eggs. They taste fantastic on grilled cheese sandwiches, BLTs, and burgers or thrown into pasta dishes and green salads. Try sprinkling them over bruschetta, focaccia, or pizza. They also can be used to spiff up baked and mashed potatoes, rice, risotto, and polenta.
Instructions
1.
Bring onions, 3/4 cup water, oil, and salt to boil in 12-inch nonstick skillet over high heat. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
2.
Uncover, reduce heat to medium-high, and use rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring onions, for 30 seconds. Stir onions, scraping fond from skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
3.
Combine baking soda and remaining 1 tablespoon water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
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