Caramelize More Onions Than You Need

Caramelize more onions that you need…a lot more. You’ll use the extras in omelets and sandwiches; on chicken, steak and pork; in pastas and stews…you name it!

Try This Foolproof Recipe for Caramelized Onions

1. In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.

2. Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).

3. When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.

Try these on top of burgers, in salad dressings and in cooked lentils, rice pilaf, or tossed with vegetables.