Caramelized Sweet Onions

Southern Living
The trick: Cook the onions slowly, allowing the natural sugars to caramelize. Make several batches, and store in freezer.


Makes about 3 cups


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12 cups sliced sweet onions (about 2 1/2 lb.)
1 teaspoon table salt


Hands-on: 45 Minutes
Total: 45 Minutes

Heat a large nonstick skillet over medium heat. Add sweet onions, and cook, stirring often, 30 minutes or until onions are caramel colored, sprinkling with salt halfway through.

Note: Store in refrigerator in an airtight container or zip-top plastic freezer bag up to 1 week, or freeze up to 2 months.

Created date

April 2013