Recipe and photo by Tami Ganeles Weiser
quarter-cup servings (1¾ cup total)
Prep Time: 5 minutes Cook Time: 50 minutes
While caramelized onions require a bit of patience, the sweet and savory results are well worth it.
2 tablespoons canola oil
3 large onions (2½ pounds), peeled, halved, and thinly sliced
1 teaspoon granulated sugar
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
- Heat the oil in a large skillet set over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until the onions soften.
- Add the sugar, salt, and pepper and cook for 30 to 40 minutes, stirring occasionally, until evenly caramelized, softened, translucent and golden brown. Use immediately or refrigerate in an airtight container for up to 1 week.