Caramelized Onions

Prep: 5 minutes Cook: 30 minutes

Serves:About 1 cup

These are basic instructions for very flavorful onions that may be used in many other recipes.
It takes a bit of time and attention, but the result is worth it. The onions may be made ahead of time and refrigerated for a couple of days, although we think they taste best when they are freshly made. The onions cook down quite a bit while caramelizing, so you need to start out with more onions than you think you'll need.


  • 2 extra large onions, cut in half and sliced lenthwise
  • 1 3/4 cups vegetable broth


Heat a heavy non-stick frying pan over medium heat. Add 2 tablespoons of vegetable broth and a dash of salt. Add onions and cook, stirring frequently, until onions begin to stick to the bottom of the pan. Add more broth, about 1/4 cup at a time, stirring occasionally, until onions begin to stick again. Add more broth, another 1/4 cup, and repeat this process over and over. You'll notice that the onions begin to change to a golden color about halfway through the cooking time. Continue to add broth, stir and cook until the onions are very soft and a light brown color, each time making sure the onions begin to stick before adding broth. The finished onions will be very soft and flavorful, a medium brown color and slightly stuck to the bottom of the pan.

Add some fresh chopped or sliced garlic to the onions about 3/4 of the way through the cooking time. Continue to cook and stir as described above.

Hint: You can make a lot of this when you have some extra time. It keeps in well in a covered container in the refrigerator for about 1 week. Use to add a sweeter, richer flavor to many dishes that call for sauteed onions.