"Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of . Use the oil option to make this dairy free and vegan."

Original is 4 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Ingredients

Add to Shopping List

1 1/2 to 2 pounds yellow onions (6 to 8 medium, halved and thinly sliced or chopped)
2 tablespoons olive oil (extra virgin, or 2 tablespoons butter, plus more as needed)

Salt & freshly ground black pepper, to taste

Nutritional

Serving Size: 1 (174.3 g)
Calories 72.9
Total Fat - 0.6 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 37.7 mg
Total Carbohydrate - 16.1 g
Dietary Fiber - 3 g
Sugars - 7.2 g
Protein - 1.9 g
Calcium - 42.8 mg
Iron - 0.5 mg
Vitamin C - 12.6 mg
Thiamin - 0.1 mg

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Place sliced onions in a large skillet over medium heat.

Step 2

Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).

Step 3

Now stir in the oil or butter plus a large pinch of salt.

Step 4

Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions).