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The difference between sautéed onions and caramelized onions is that caramelized onions take longer to prepare, as a lot of liquid needs to evaporate. However, it's worth the effort to achieve a deep, sweet onion flavor. You'll need quite a bit of onion, so feel free to use more; you can also store the onions in the fridge for a few weeks. Serve them with meat, burgers, or fish.
Begin by peeling and slicing the onion. Heat a frying pan over high heat. Add butter, salt, and the sliced onion. Sauté the onion until it is nicely browned, stirring frequently.
Yellow onion
Butter
Salt
Steps 2
15 Mins
Reduce the heat to medium once the onions are nicely browned and let the liquid evaporate for about 15 minutes. Stir occasionally to ensure all the onions make contact with the bottom of the pan.
Steps 3
1 Mins
Once the onion has softened, sprinkle over some granulated sugar and stir. Then pour in water.
Powdered sugar
Water
Steps 4
8 Mins
Let the liquid evaporate again until the onions have achieved a nicely fine texture.
Steps 5
2 Mins
Ready to serve!
Caramelized onions keep for 1-2 weeks in the refrigerator.
Här finns det kakor!
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