I want to caramelise onions!?

Question

I've tried a couple of times with ok results but wanted some suggestions from people who do it well. Cheers.

Answer 1

The way I do it. Cut more onions than you ever think possible, use lots of butter and sweat them down slowly. Covering the pan helps, but once they have lost the moisture uncover and keep your eye on things. Then add some sugar to start the carmelization. Now I have a taste for French onion soup!

Answer 2

2 teaspoons oil
1 tablespoon butter
2 onions, sliced


heatt the oil and butter in a pan over a low heat.
Add the onions and cook for 10-12 minutes or until the onions are golden brown and caramelised

Answer 3

Caramelized onions:
Start with about 5 sliced onions (large yellow work best) and a heavy skillet. I like to use cast iron. Use enough butter to cover the bottom of your skillet and over a low fire start the onions simmering. The thing to watch for is too high a fire or running out of butter before the onions brown. Stir the onions about 15 to 20 minutes until brown. Add enough broth to cover the onions all at once so the pan deglazes. Beef broth is the traditional broth but veggie works just fine.

Cook the onions on a low flame until the liquid evaporates and the onions reach a deep dark brown color, keep a close eye on them at the end so they don't stick or burn. When they are done you will taste a rich sweet flavor.

Answer 4

Loads of onions, a little olive oil, a covered pan, loads of time, and very very low heat.
Red onions are best.

Answer 5

I like to cook them slowly in a little butter. It is not hard but you must keep turning them and look out for hotspots on your pan. I hope that you are choppng them up first.

Answer 6

Possibly try turning the heat down so it cooks slower

Answer 7

cook slowly and adding a teaspoon of brown sugar helps, but the trick is to cook slowly.

Answer 8

Best guess for your failure to caramelize is that you were using a non-stick skillet.It's hard to get anything brown when using one.
Beyond that it's just about heat and time .

Answer 9

Low heat and a little salt and patience........butter or olive oil.

Answer 10

check out food.com
there are plenty of recipes there.

good luck