Learn the Trick to Golden Caramelized Onions

Yellow, white, or red onions have more sugar, so choose these. Avoid sweet onions.

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Thinly and uniformly slice onions to enhance caramelization surface area. About 1/4" thick.

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Use a heavy bottomed pan - cast iron or stainless steel work best to distribute heat evenly.

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Cook over medium-low heat - high heat will burn the onions. Keep the temperature low and slow.

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To cook onions evenly, fry them in a single layer with room between slices.

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Cook in fat - butter, olive oil, or bacon fat provide flavor and prevent burning.

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Cook uncovered - covering traps steam which will make onions soggy.

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Cook until deep golden brown, 45-60 minutes for maximum caramelization. Browning sweetens onions.

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Season properly - sprinkle with salt early on to draw out moisture. Add pepper and herbs at the end.

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