Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium yellow onions, halved and sliced
- ½ teaspoon sea salt
Instructions
- Heat the oil: Heat 2 tablespoons of extra-virgin olive oil in a 12-inch cast iron skillet over medium heat, ensuring the oil coats the pan evenly.
- Sauté onions briefly: Add 4 medium yellow onions, halved and sliced, to the skillet and sauté for about 5 minutes until the onions begin to soften and become translucent.
- Add salt and reduce heat: Sprinkle ½ teaspoon sea salt over the onions, reduce the heat to medium-low to allow slow cooking, and continue stirring every few minutes.
- Caramelize onions: Cook the onions gently for 50 to 80 minutes, stirring frequently to prevent sticking or burning. The onions should become very soft and develop a rich, golden-brown color. Adjust heat as necessary—lower it if onions stick or burn, or increase slightly if more caramelization is desired after 50 minutes, stirring continuously.
Notes
- Use a heavy-bottomed skillet like cast iron for even heat distribution.
- Be patient and stir often to achieve perfect caramelization without burning.
- If onions stick to the pan, reduce heat immediately and add a splash of water if necessary to deglaze.
- Caramelized onions can be stored in the refrigerator for up to a week or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
