Caramelizing onions is an art form. I remember watching my Nana caramelize onions when I was little and thinking it looked so easy. Boy was I wrong! It took me years of trial and error to figure them out, but I still stay true to my Nana’s instructions. She would cook them low and slow using both canola oil and butter. Canola oil for the heat, butter for the flavor. The result? Perfectly caramelized onions.
{Raw onions in the pan with butter and oil}
{After 30 minutes of cooking}
{Done! After about and hour of cooking}
How to Caramelize Onions
4 medium yellow cooking onions
1 tablespoon canola oil
1 tablespoon butter
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
Cut the onions into half-moons, about 1/8 inch thick (see picture above). Put onions, oil, butter, salt, and pepper in a large skillet. Cook over medium low heat for 55-70 minutes, stirring occasionally. I usually stir mine about every 5 minutes. The onions are done when they are golden and caramelized.
I use the caramelized onions in everything from pasta to sandwiches.
Enjoy!