Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
45 Mins
Total Time
45 Mins
Serves 4 (serving size: 1/3 cup)

Slowly cooked, onions undergo a lovely transformation, becoming silky, nutty, and amber brown. This process, caramelization, occurs as the onions' sugars release and cook. Here's how.:

How to Make It

Step 1

Peel and trim onions, and vertically slice 1/4 inch thick.

Step 2

Why? Slicing lengthwise, and not too thinly, maintains the onions' cell structure and keeps them from becoming mushy.

Step 3

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onions and 1/4 teaspoon salt. Cook 8 minutes, stirring.

Step 4

Why? A nonstick pan enables long, slow cooking using just a little oil. Beginning over medium-high heat jump-starts caramelization; the salt helps to quickly extract the onions' sugary juices.

Step 5

Reduce heat to medium-low. Cook for 35 minutes or until deep amber, stirring. Use for pizzas, panini, or pasta tosses.

Step 6

Why? Milder heat prevents scorching as the onions' natural sugars continue to release and brown. Flavors mellow and the onions shrink and soften.

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