Caramelized Sweet Onions
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, April 2002
- 4 tablespoons unsalted butter
- 6 sweet onions (medium), peeled and cut into 1/4-inch rounds
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.