The Best Caramelized Onions are Silky, Sweet, and Never Burnt - Bon Appetit

Once your pan is uncovered and your sugar incorporated, increase the heat to medium and cook, stirring often and lowering the heat if you notice the onions taking on color too quickly. This stage takes between 30 and 45 minutes, depending on how many onions you’re dealing with.

You’ll know you’re finished when the onions have reduced by about two-thirds and turned a deep, almost chocolatey brown. If your onions are sticking to the pan, threatening to give you grief when you’re doing the dishes, add a little bit of water (or broth! or cooking wine!), then use a wooden spoon to scrape up the brown bits, which are full of flavor. (This is the elusive “deglazing”!)

Taste the onions for salt and add a hit of acid—a squeeze of lemon juice, a splash of sherry vinegar—and then put them to use. Mix them into cooked rice and lentils for mujadara, chop them up and mix them into Greek yogurt for a dip, use as a base for a comforting soup, fold them into scrambled eggs, or melt in some butter and make a pasta sauce.

You’ve sacrificed an hour of your evening—but look how much you’ve gained! You’re a real artist now.

Get the recipe:

Lemony Lentils and Rice With Caramelized Onions

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties. The lemon-soaked raisins bring pops of brightness but are optional—use sour cherries in their place, or finish the dish with a drizzle of pomegranate molasses. And while green or brown lentils are the traditional choice in mujadara, we like French lentils (a.k.a. Le Puy) because they hold their shape. Lastly, we endorse store-bought fried shallots as a weeknight shortcut, but if you want to fry your own, be our guest. 

View Recipe

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The Best Caramelized Onions are Silky, Sweet, and Never Burnt - Bon Appetit
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