The 3 Kinds of Caramelized Onions Every Home Cook Should Know

August 26, 2015

When caramelizing onions, there is a right color for the right job—you just have to learn how far to take ’em. No matter if you’re using yellow, white, or sweet onions, be sure to use a large, wide pot or skillet: This will help the water evaporate so the slices caramelize instead of steam. Cook them in a neutral oil like grapeseed (butter will burn) over medium-low heat, season with salt, and stir occasionally. If done properly (read: slowly), you shouldn’t need to add any water. But if you notice some sticking or premature browning, add a splash or two…