They're sweet, pungent and they typically take a lot of time and babysitting to get just right. So, the next time you're craving caramelized onions but aren't feeling up to the whole stand and stir rigamarole, grab your sheet pan and give onion-caramelized onions a try. This is a great simple recipe. Discovery, Inc. or its subsidiaries and affiliates. In part, I think that depends on their experiences. Let's get started! This made cleaning the pan much easier. Step 1. Often, I've gotten the best results by using a mixture of different onion varieties, though this is by no means a requirement. And yes, definitely try these when you can, we think youll enjoy them! RELATED: This cheesy, no-tear French onion soup is ready in under 30 minutes, The other day though, I had a few back-to-back-to-back student evaluations that didn't leave me with much time to stand and stir. 2. Were they as silky and jammy as the internet famous 4-hour caramelized onions? Onions are off the hook! Oh, and I used a little leftover Champagne to deglaze. Enjoy right away or store in the refrigerator for up to four days. Im with you, onions have always been one of my very favorite foods! Short answer, yes. Its as though we planned our posts to be timed together today!! If the onions begin to burn or stick to the bottom of the pan, deglaze the pan by adding a splash of liquid. The process, while rewarding and worthwhile, takes vigilance, patience, and optimismthree virtues I cannot claim on any given weeknight (or, um, any day of the year). Good job, you caramelized onions, and you did it the best waythe only way. If the heat is too high, the moisture will evaporate too quickly and the onions will burn before developing a caramelized flavor. I have tried some of your recipes in the past and like many others, have come to trust your recipes for great flavor!!! How to Caramelize Onions: A Step-By-Step Guide - The Spruce Eats There's no good way to avoid that. I carmelize and freeze into cubes. Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. Heat the oil or butter or a combination in a very large skillet over medium heat. You have no way to look inside the pot to see how browned the onions are, nor whether anything in there is burning (you also have no way to stir it, though this can be solved by putting the onions inside another vessel, like a Mason jar, to keep them from direct contact with the hot surface of the pot). So. Try to enhance the process with extra sugar, and all you'll end up with are extra-sweet caramelized onionsI think way too sweet. How to Caramelize Onions on Your Stovetop, How to Reheat Pizza and Keep the Crust Crispy, This Easy, 2-Ingredient Italian Dough Means You Can Enjoy Homemade Pasta Any Night of the Week, Ways to Take the Sharp Bite Out of Raw Onion, How To Make Caramelized Onions in Your Slow Cooker, Pork Sausages with Caramelized Onion Sauce, How to Make Restaurant-Style French Onion Soup at Home, Macaroni and Cheese with Caramelized Onions and Bacon, 3 to 4 tablespoons butter or olive oil (or a combination of the two), 1 tablespoon of red wine vinegar, balsamic vinegar, or wine.