15-Minute Caramelized Onions
A speedy stovetop method turns sliced onions into soft, deeply browned, savory-sweet ribbons for burgers, sandwiches, eggs or bowls.
Prep 10 min · Cook 15 min · Total 25 min · Makes about 1 1/4 cups
Ingredients
- 1 tablespoon butter
- 2 to 3 large onions, finely sliced
- Water
- Kosher salt
Directions
- Set a large, heavy-bottomed stainless steel or enameled cast iron saucepan over high heat and melt the butter. Add the onions and cook, stirring often, until a light brown layer forms across the bottom of the pan, about 5 minutes.
- Pour in 2 tablespoons water, then use a wooden spoon to loosen the browned layer from the pan. Keep cooking and stirring frequently until that browned coating develops again, about 2 minutes longer.
- Add 2 more tablespoons water and scrape up the browned bits again. Continue the same cycle of cooking, adding water, and scraping until the onions are fully tender and deep, dark brown, about 15 minutes total.
- Salt the onions to taste. Transfer them out of the saucepan right away so they do not burn.