Learn how to make caramelized onions the correct way. You don’t need sugar, vinegar, wine or anything else to properly caramelize onions. All you need is patience. These caramelized onions will make the best French onion soup, onion bacon jam, chutney and tons of other condiments. They’re amazing on pizza, burgers and in a quiche. Once you caramelize onions using this method, you’ll never eat caramelized onions any other way.

Recipe:
8 lbs. onion
8 Tablespoon Butter
1 Tablespoon Kosher Salt

1. Cut tops and bottoms off onions.
2. Slice down center of onion.
3. Place root end facing you and slice onion into 1/4 inch slices.
4. Heat butter in stockpot over medium heat.
5. Add onion and salt.
6. After onions have given up their liquid, reduce heat to low to medium low and cook until achieving the color of a tootsie roll, scraping up the fond during the process.

Equipment used in this video:
Misono UX10 Knife: https://geni.us/UaUygE
Grand Prix II Paring Knife: https://geni.us/mwUWUX6
Induction Cooktop: https://geni.us/3EYpArE
John Boos Work Table: https://geni.us/giAaB
Le Creuset Dutch Oven: https://geni.us/rzZwFz
Diamond Brand Kosher Salt: https://geni.us/YCUSn
Canon EOS R6: https://geni.us/PB9Uwor
Canon RF 24-70mm Lens: https://geni.us/K8bl
Canon RF 24-105mm Lens: https://geni.us/7fuzy
Zoom H4n Pro 4-Track Recorder: https://geni.us/kTO6IJR
JOBY BallHead 5k: https://geni.us/5dF1

Music by Epidemic Sound (free 30-day trial! Affiliate link): https://share.epidemicsound.com/v23gld

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com