- 2-3 pounds onions (yellow, sweet, red or a mix), sliced root to tip and separated
- Oil or butter
- 1/2 - 1 cup liquid (water, broth, stock, wine, beer, balsamic or cider vinegar cut with water)
Heat a heavy-bottomed pot over medium heat. Generously coat bottom of pan with oil or butter. Add onions and sauté 10 minutes, stirring occasionally. When onions begin to soften, season well with salt.
Continue to cook, stirring occasionally, for about 45 minutes. When onions begin to brown at the bottom of the pan, add a bit of liquid and scrape up brown bits. Continue cooking, adding liquid as necessary to release the brown bits from the bottom and prevent burning. Cook onions until they are a rich golden brown, 30-45 minutes.
Caramelized onions keep up to five days in the refrigerator, or several months in the freezer.
These onions are a delicious addition to pizzas, pastas, sandwiches, dips, omelets, soups and stews.