Looking for a way to make caramelized onions? The original sugar free method requires little effort and even less ingredients for a tasty condiment!
Ingredient
- 4 Onions (sliced)
- 1 cup / 250ml Oil (not extra virgin olive oil)
- 1 teaspoon Salt
How to make caramelized onion
- Slice the onions up.
- Heat oil in a frying pan on high heat. When the oil is hot add the sliced onions and salt.
- Saute the onion on high heat until it gets a glassy / translucent look for about 3 – 6 minutes.
- Reduce the heat to medium and while stirring infrequently to avoid uneven burning, reduce the water content of the onions. This is a tiring toil so be prepared to shed a tear or two until. It shouldn’t take long though. When the first big batch of steam from the onion subsidies in about another 3 – 6 minutes we may hear the onion sizzling in the oil.
- Reduce the heat to minimum and stirring every now and then, let it gently cook for about 15 – 20 minutes until it gets the brown caramelized color we wish to achieve. Use it immediately or can it for later use.
Enjoy!
Caramelized onion is tasty but we can do so much more with a bit of warmth and love:
Caramelized Onion Recipe
Looking for a way to make caramelized onions? The original sugar free method requires little effort and even less ingredients for a tasty condiment!
Ingredients
- 4 Onions sliced
- 1 cup / 250ml Oil not extra virgin olive oil
- 1 teaspoon Salt
Instructions
- Slice the onions up.
- Heat oil in a frying pan on high heat. When the oil is hot add the sliced onions and salt.
- Saute the onion on high heat until it gets a glassy / translucent look for about 3 – 6 minutes.
- Reduce the heat to medium and while stirring infrequently to avoid uneven burning, reduce the water content of the onions. This is a tiring toil so be prepared to shed a tear or two until. It shouldn’t take long though. When the first big batch of steam from the onion subsidies in about another 3 – 6 minutes we may hear the onion sizzling in the oil.
- Reduce the heat to minimum and stirring every now and then, let it gently cook for about 15 – 20 minutes until it gets the brown caramelized color we wish to achieve. Use it immediately or can it for later use.
Notes
Enjoy!
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Amazingly it really doesn’t need sugar at all!
Thank you for the writeup, really cleared a lot of myths. I want to make these into a relish as gifts but not sure who to preserve these so would appreciate some advice please.
You had indicated the possibility of bottling ie keeping the onions submerged in oil but would not this make for a greasy onions.
Regards
Yellow onions seem to be recommended for this but I am in the UK and I don’t see yellow onion in the market. What is the equivalent please?
Thanks
Yellow onions are just regular onions. Sometimes they are called brown or in some European countries red but It doesn’t really matter what kind of onion you use. With enough patience you can caramelize all of them.
Onions will not soak up the oil like bread does so in that sense it will not be greasy onions. It will be inevitably dripping oil all over around when removed from the jar though but that many oil or even more is always necessary for the cooking process where caramelized onion is used.
Not sure how long it will keep on the shelf as never really tried it, but in the fridge -when the onion is not poking out under the oil- it can be kept for weeks without problems.