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.:

Recipe by Cooking Light October 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

45 mins
45 mins
Serves 4 (serving size: 1/3 cup)


Ingredient Checklist


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

  • 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; sodium 123mg; calcium 20mg.