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.:

Cheryl Slocum
Recipe by Cooking Light October 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

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

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

Nutrition Facts

81 calories; fat 5.3g; saturated fat 0.4g; mono fat 3.3g; poly fat 1.5g; protein 1g; carbohydrates 8g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 123mg; calcium 20mg.
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