How to Make Caramelized Onions
Onion type, skillet type, and other important considerations

Makes 2 cups of caramelized onions

3 Lb yellow onions, sliced pole to pole
1/3 cup olive oil
1 tsp balsamic vinegar or to taste
Salt

Browning:
Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.

Sweating:
Reduce heat to low and cook stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar. Taste and correct for salt. Tilt the pan, move the onions to the higher end, and let the oil drip out for at least 5 minutes. At this point the onions are ready to use, but I usually let them cool in the pan and then move them to a container. Store in the fridge for up to 10 days.

Note: For a smaller amount, you can cook 1.5 Lb of onions with ¼ cup of olive oil in a 10 inch skillet. That’s the smallest batch that works well.

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Claw Grip for chopping vegetables:
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The 12 inch stainless steel skillet I use in this video:
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