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How To Caramelize Onions

Watch more Cooking Techniques videos: Subscribe to Howcast's YouTube Channel - Learn how to caramelize onions with these easy instructions. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - Howcast Video Games Channel - Howcast Tech Channel - Howcast Food Channel - Howcast Arts & Recreation Channel - Howcast Sports & Fitness Channel - Howcast Personal Care & Style Channel - Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Step 1: Prepare onion Cut off the top of the onion. Slice it in half lengthwise and peel. Place half of the onion flat side down and slice it into thin half-rings ? inch wide. The thinner the slice, the faster it will cook. Step 2: Preheat the skillet Place the oil and butter in a large skillet over low heat. When ripples appear in the oil, it's hot enough. Step 3: Add onion Add the sliced onion and stir to coat evenly with oil and butter. Add a dash of salt to draw out moisture and speed up the caramelization. Tip To enhance the flavor and sweetness, add pepper and a dash of sugar. Step 4: Cook Let the onions cook for 20 to 30 minutes. Stirring too often will prevent the onions from caramelizing. They will darken as they cook. Tip Cover the skillet with a lid for the first few minutes to speed up the process. If they stick, deglaze the pan by adding a small amount of water and stirring. Step 5: Finish and freeze Remove the onions when they have a deep golden color and are soft and melting. Freeze any leftovers for up to three months. Did You Know? Eating parsley will get rid of onion breath.
Length: 01:45


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