Caramelizing Onions

Before I met my husband, Chris, I tried my luck with online dating, which ran the gamut from dismaying to disastrous. Sound familiar anyone?

There was the guy who besmirched all Indians even though he knew my ethnic roots. During our shared meal, the waitress kept giving me “you outta ditch him” looks. Then there was the guy who unwittingly emailed me after dating my sister for several months. Guess he had a type.

There was also the guy with the seemingly promising profile (challenging job, close-knit family, big blue eyes) until I reached his list of likes/dislikes. He despised onions and didn't want them cooked in his house.

I know that relationships require compromise, but I eat onions every day. Could I really forgo the zing of red onions in salsa or three bean salad? Wouldn’t I miss the smoky undertow of yellow onions roasted with potatoes, carrots, or squash? And what about the silky, sweet touch of caramelized onions slathered on burgers, sandwiches, and pizza crust?

In the end, I decided giving up onions was too great a sacrifice and I kept looking for the one.

Did I mention that Chris loves onions? In fact, I have to ask him to dial back the mound he that mixes into guacamole and the hill that he layers onto salad. It leads to onion breath and occasional indigestion.

But that seems like a small sacrifice for Mr. Right. 

How to Caramelize Onions

Caramelizing onions is surprisingly simple. It involves cooking away the moisture hidden in each layer of an onion and browning the sugar that is left behind. The process requires patience more than anything else. Resist the temptation to speed things up by cooking the onions over high heat or adding sugar. (Chances are you’ll end up burning them.) Also opt for white, yellow, or red onions but not sweet as they become cloying when their flavors are concentrated.


To make about 1 to 1 1/2 cups of caramelized onions, thinly slice 2 large onions.

In a large skillet, heat 1 1/2 tablespoons of olive oil over medium heat.

Add the onions and stir to coat them with oil. Season the onions with salt and pepper. Stir the onions every 2 to 3 minutes until they begin to look glassy.

Lower the heat to medium low and increase the frequency of stirring from every few minutes to every minute as they become stickier, turn light brown, and begin to lose their shape. This will take 20 to 30 minutes, depending on your stove top. 

If the onions stick to the bottom of the pan, add a splash of water and scrap them off. This technique is known as "deglazing." Only do this if the onions are sticking so much that you can't loosen them without water -- some sticking is good as it's the contact with the pan that helps to create the color. You can always add more water if necessary, but adding too much will delay the process as the onions will begin to steam.

Continue to cook the onions, stirring frequently, until they become golden brown.