15-Minute Caramelized Onions
This recipe offers a fast-track method for achieving deeply flavoured, sweet caramelised onions, bypassing the traditional hour-long process. By using a specific technique of deglazing with water, you can create a rich, dark brown result in only 15 minutes. It yields about one cup, ideal for enhancing burgers, sandwiches, or as a versatile side dish. The process requires constant attention to prevent burning and build flavour efficiently.
Ingredients
- 1 tablespoon butter
- 2 to 3 large onions, finely sliced (about 5 cups)
- Water
- Kosher salt
Method
- Place the butter in a large, heavy-bottomed stainless steel or enameled cast iron pan and melt it. Add the finely sliced onions and cook, stirring often, until a light brown fond coats the pan base, roughly 5 minutes. Pour in 2 tablespoons of water and use a wooden spoon to scrape the fond loose.
- Keep cooking and stirring frequently until another layer of fond forms, about 2 minutes longer. Add another 2 tablespoons of water and scrape up the browned bits. Repeat this cycle of cooking, adding water, and scraping until the onions are fully soft and a deep brown colour, for about 15 minutes total. Season with salt as desired and quickly remove from the pan to stop them from burning.
Nutrition (per serving)
Sodium189000 mg
Recipe details
CategorySide dish
Cuisineamerican
AuthorJ. Kenji López-Alt
