Caramelized Onions

A simple, satisfying favorite.

Why You'll Love This Recipe

• Magic ingredient for soups, sandwiches, dips, pizzas.
• Freezes in cubes for instant flavor anytime.
• Cheap pantry alchemy.
• Naturally vegan-adaptable.
• Massive flavor for minimal effort (just time).

Ingredient Notes

• Yellow onions caramelize best; sweet onions burn faster.
• Butter + oil — butter for flavor, oil to raise smoke point.
• Sugar speeds it slightly; not strictly needed.

Ingredient Substitutions

• All olive oil for vegan.
• Add a splash of brandy or sherry at the end.
• Wine: deglaze with white wine for French onion vibes.

Equipment Needed

• Wide heavy skillet or Dutch oven

Prep Tips

• Slice pole-to-pole (with the grain) — onions hold structure better.
• Use a wide pan so onions spread out, not pile up.

Instructions

1. 1

   Gather and prep: 1 medium onion, diced, 2 tbsp butter, 1 tbsp olive oil, 1 tsp salt. dice the onion before you start cooking.

2. 2

   Slice onions thin.

3. 3

   Cook in butter and oil on low 40 min, stirring.

4. 4

   Deglaze with splash of water if dry.

Artsi Pro Tips

• Low and slow — high heat = burnt, not caramelized.
• Resist the urge to stir constantly — give them time to brown.
• Add water (not stock) to deglaze the fond and prevent burning.

Common Mistakes

• Heat too high — burnt and bitter, not sweet.
• Crowding the pan — onions steam, never brown.
• Stirring too often — prevents browning.
• Rushing — there are no shortcuts.

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