Caramelizing Onions (Slice, Cry, Stir, Stir, Stir)

Aldi had 3 lb bags of vidalia onions for 79 cents. I bought three and caramelized 2 1/2 of them. 

This is my work station…

I use a mandolin, but I’ve done it with a knife too. I’ve done it with a food processor, but I like my slices more controlled than it makes them. 

This is my bowl full of peels for the compost pile…


This is my face in agony…


It was awful. I lit candles. I chewed gum.  Like three pieces. That helped a little. 

I filled a pot…


I divided the pot…


All it takes is about 2 tablespoons of unsalted butter and tons of onions and some salt. I used kosher. And time. Like an hour… after you slice them all. 

Cook stirring frequently on medium high until they’re soft and starting to brown. (About 20 minutes)


Reduce heat to medium. Add 2 teaspoons of sugar to each batch and stir almost continuously for 30-40 minutes (yep) until onions reduce to a jam like consistency (and your face has an onion facial.)


After this point I was able to put it in one pot to get dark. An enameled Dutch oven promotes browning better than nonstick and a light pan helps you judge color better than a dark pan. 

Jam like…



Made 3 cups. That’s a lot of work for such a tiny yield, but this keeps in a fridge a long time. 


I use my onions on hot dogs and sausages. 

I add a good amount to broth for instant French onion soup. I stir it into my mixture for quiche for the BEST quiche you’ve ever had. 

How about you?  What’s a labor intensive recipe you make that’s totally worth it?

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2 thoughts on “Caramelizing Onions (Slice, Cry, Stir, Stir, Stir)

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