15-Minute Caramelized Onions Recipe - 华体会体育推荐

Why It Works

A heavy-bottomed pot or pan helps evenly distribute heat.
Regularly deglazing with water prevents the burning higher heat caramelization would typically case

There's really no substitute fortraditional caramelized onionscooked slowly over a low flame. But in a pinch, the process can be rushed along with higher heat and a bit of water to prevent burning.

The trick is to use a heavier pot or pan—a tri-ply stainless steel saucepan orenameled cast iron Dutch ovenis ideal—that can transfer heat slowly and evenly, preventing the hot and cool spots that are the bane to good caramelization.

Every time the fond (that's the browned bits of sugars and proteins that stick to the bottom of the pot) threatens to burn, just add a few tablespoons of water and use a wooden spoon to scrape the bits up. The browned sugars and proteins end up dissolving in the water then spread themselves evenly around the onions. In no time at all, you have deep, dark, sweet onions.

Will they ever truly rival real-deal caramelized onions? Nope. But will they make a welcome addition to your next burger, sandwich, pizza, or roast? Absolutely.

An earlier version of this recipe suggested using sugar and baking soda for even faster results. Due to reader complaints and further testing, we no longer recommend this adjustment.

Recipe Facts

2.8

(6)

Cook:20 mins

Active:15 mins

Total:20 mins

Makes:1 cup caramelized onions

Rate & Comment

1tablespoonbutter
2 to 3 largeonions, finely sliced (about5cups)
水
Kosher salt

在一个大厚不锈钢圣融化黄油eel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon.
Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total. Season to taste with salt. Remove from saucepan rapidly to prevent burning.

Nutrition Facts(per serving)
597	Calories
14g	Fat
114g	Carbs
15g	Protein

Nutrition Facts
Amount per serving
Calories	597
% Daily Value*
Total Fat14g	18%
Saturated Fat 8g	38%
Cholesterol31mg	10%
Sodium756mg	33%
Total Carbohydrate114g	42%
Dietary Fiber 16g	56%
Total Sugars 53g
Protein15g
Vitamin C 59mg	293%
钙253毫克	19%
Iron 3mg	15%
Potassium 1871mg	40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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