Such a simple thing, Caramelized Onions, but so many people fail to actually extract the sugars from the onions. I’ve had steamed onions, burned onions, and mushy onions from friends. So this is to all of you to help you learn how to make the perfect Caramelized Onions!
Heat a stainless steel skillet on high heat with the vegetable oil. The oil should be hot and almost to it's smoke point.
While the pan is getting hot, slice the onions thin.
Add the onions and cook them, stirring frequently, until they start to get translucent and are starting to brown.
DO NOT OVERCROWD THE PAN! You don't want to have mushy onions, so don't try to fill the pan to the rim with onions. They need room to allow the moisture to escape; otherwise you'll just be left with steamed onions, not caramelized onions.
Also, you do not want to burn the onions, this is a browning process where you try to extract the sugars from the onion.
Next add 1/8 cup of water to the pan and continue to cook on high until the water has evaporated.
Next, add the remaining 1/8 cup of water and cook until the water is evaporated.
The onions should be a caramel brown color and are perfect to add to any burger or sandwich. Season the onions with Salt & Pepper.
The process for caramelizing onions is simple. But there are a few things to remember: