Kitchen Olympics

How to Make Caramelized Onions

Cooked right, regular old onions transform into a luscious, savory condiment. The only skill needed? A little patience.
Image may contain Plant Human Person Food Vegetable Onion Egg Shallot and Wood
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
  • Image may contain Plant Human Person Food Vegetable Onion Egg Shallot and Wood
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    1/7

    Give Them a Peel

    Halve each onion lengthwise through the root and peel away the skin. Then, while grasping the root end, start slicing.

  • Image may contain Plant Human Person Flower Petal Blossom Food Vegetable Onion Wood and Dahlia
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    2/7

    Slice It Thin

    Slice each onion half crosswise, so that the slices resemble 1/8" thick half moons.

  • Image may contain Noodle Food Pasta Plant Bowl Meal and Dish
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    3/7

    Get Sizzling

    Heat 2 tablespoons neutral vegetable oil over medium-high. Add the onions and season them with salt, which will draw out a little of their moisture and aid caramelization.

  • Image may contain Plant Food Produce Sprout Vegetable Bean Sprout Noodle and Pasta
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    4/7

    Build a Little Color

    Cook until onions are lightly browned and just starting to soften, about 5 minutes, stirring occasionally with a wooden spoon.

  • Image may contain Cutlery Spoon Food Noodle and Pasta
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    5/7

    Are You Down to Brown?

    Reduce heat to medium/medium-low and cook until the onions are chestnut brown, 20 to 30 minutes, stirring occasionally and paying careful attention to the color of the onions.

  • Image may contain Cutlery and Spoon
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    6/7

    Less Is More

    If the onions start to burn, add a splash of water. And make sure to scrape the browned bits from the bottom of the pan from time to time. When the onions are super-tender and nut-brown, they're done.

  • Image may contain Plant and Food
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    7/7

    Dipping Is Just the Beginning

    Caramelized onions have a wide range of applications. Scatter them across pizza, pile them on a burger, toss them in a salad, or blend them into a classic sour-cream dip.

A former senior editor at Epicurious, Sam Worley is a freelance writer and editor. His work has appeared in Atlanta magazine, Chicago magazine, Lapham’s Quarterly, Condé Nast Traveler, Heated, the Chicago Tribune, Popula, the Outline, the LA Review of Books, the Awl, and elsewhere. ... Read More
Contributor
Read More
The Most-Saved Recipes in the Epicurious App in October
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
The Most-Saved Recipes in the Epicurious App This Week
The Most-Saved Recipes in the Epicurious App This Week
Like sweet-and-sour cranberry chicken stir-fry and hot cocoa for one.
23 Recipes That Deploy a Dollop of Dijon
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
20 of Our Favorite Hetty Lui McKinnon Recipes
20 of Our Favorite Hetty Lui McKinnon Recipes
From sesame tofu with broccoli to “ridiculously good” green beans.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
8 Ways to Upgrade Boxed Mac & Cheese
8 Ways to Upgrade Boxed Mac & Cheese
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
Why American Cheese is a Pro Chef’s Secret Weapon
Why American Cheese is a Pro Chef’s Secret Weapon
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
4 Levels of Lobster: Amateur to Food Scientist
4 Levels of Lobster: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
All the Recipes From <em>Bon Appétit’s</em> Thanksgiving Issue
All the Recipes From Bon Appétit’s Thanksgiving Issue
We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
How to Make Perfect Pie Crusts for Thanksgiving
How to Make Perfect Pie Crusts for Thanksgiving
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best single-crust and double-crust pies for Thanksgiving. Whether it’s for apple pie, pumpkin pie, or any delicious dessert, learn how to avoid soggy bottoms to achieve the perfect flaky texture every time.