When you slow cook onions, their sweetness caramelizes and makes a great flavor topping for so many dishes. This flavor is called umami – a savory addition. Here’s how we make our own caramelized onions.
- 2 large yellow onions, peeled (about 1 pound)
- 2 T ghee, coconut oil, EVOO, or butter
- Salt
- Chicken broth or water (for pan; optional)
Cut both onions in half. Cut the root end out in a small V shape so that all slices separate when you cut the onion.
With the root-end facing you, thinly slice the onion lengthwise ¼”–⅛” thick. It may seem like it’s a lot of onion, but it will cook down quite a bit.
Heat oil/ghee/butter in a large saucepan over medium until melted and sizzling. Use a pan that has a wide base to allow the onions to caramelize rather than steam.
Start by adding a couple of large handfuls of onions to the pan (Adding them all at once will make them steam and/or cook unevenly). Stir the onions until they are soft and starting to look translucent (1-2 mins) and then stir in a couple more handfuls and repeat the process until all onions are added.
Add a pinch of salt and reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking until golden brown (30-40 mins). You may have to adjust your heat depending on your stove if they are getting too brown or burnt before 30 minutes. This is a slow process! You may add a splash of water or broth to slow the process if this happens. It will evaporate.
If you don’t use them all for one recipe, they will keep for up to 1 week.
