Secrets of Caramelized Onions - Cooks Illustrated

Published January 1, 2002.

Caramelized onions can take hours to make and often turn out stringy, dry, or charred. Here's how to produce this simple but universal condiment in just 45 minutes.

The Problem

Too often, caramelized onions are a waste of time-yielding burnt, gummy, bland, or greasy results. Some recipes produce onions that are much too sweet, while others seem barely cooked.

The Goal

Sweet, glossy, with complex flavor, caramelized onions have a pedigree far superior to the mongrel side dish offered at your local steakhouse. Made with only four ingredients (not counting salt, pepper, and water) and featuring the most common of all pantry staples, caramelized onions easily play a wide range of culinary roles, from condiment for burgers to sauce for roast chicken.

The Solution

Sauté the onions in a nonstick pan in butter and oil over high heat for the first five minutes to quickly release the moisture, then cook over medium heat for 45 minutes for clear onion flavor and a yielding yet firm texture. For flavoring, add just a little light brown sugar, salt, and black pepper.

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