Caramelizing Onions
Slow cooking onions over low heat until their natural sugars break down and turn golden brown, creating deep, sweet flavor.
When to Use This Technique
- French onion soup
- Burger toppings
- Pizza and flatbreads
- Pasta sauces for depth
- Dips and spreads
Temperature Guide
Temperature Range
Low to medium-low heat (250-300°F / 120-150°C)
Visual Cue
Gentle sizzle, no heavy smoking. Onions should bubble gently.
Readiness Test
Onions should cook slowly without burning edges
Step-by-Step Instructions
Slice onions uniformly (about 1/4 inch thick)
Tip
Uniform slices ensure even caramelization
Heat pan with butter, oil, or combination over medium heat
Tip
Butter adds flavor, oil prevents burning. Use 2 tbsp per 2 large onions
Add onions and pinch of salt, stir to coat with fat
Tip
Salt helps draw out moisture and speeds up caramelization
Reduce heat to low and cook, stirring every 5-7 minutes
Tip
Don't rush! Low and slow is the key to perfect caramelization
Common Mistake
Cooking on too high heat causes burning, not caramelizing
Continue cooking for 30-45 minutes, stirring regularly
Tip
If onions stick or dry out, add splash of water and scrape up browned bits
Done when deeply golden brown and jammy in texture
Tip
They should be significantly reduced in volume and sweet
Visual Cues to Look For
- Stage 1 (10 min): Translucent and softened
- Stage 2 (20 min): Light golden and starting to stick
- Stage 3 (30 min): Medium golden brown with sweet aroma
- Stage 4 (40-45 min): Deep golden brown, jammy, sweet flavor
- Volume reduces by about 75%
Regional Variations
Indian Birista
Thinly sliced and fried in more oil at higher heat until crispy and dark brown. Used as garnish for biryanis and curries.
French Soubise
Onions cooked very slowly with butter and cream until soft and pale golden, pureed into smooth sauce.
Equipment Needed
- Heavy-bottomed pan or skillet
- Wooden spoon
- Patience
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
30-45 minutes
Category
Dry Heat Cooking