What's the trick to getting onions to caramelize without burning?
- Thread starter MojoRisin
- Start date
Back to Xeddit Demo
What's the trick to getting onions to caramelize without burning?
Every time I try to caramelize onions on the stove they go from "barely browning" to "scorched edges" in about 90 seconds. I've tried lower heat, more butter, a heavy-bottom pan, stirring constantly, not stirring at all. Best I've managed is uneven brown patches with crispy bits I have to pick out. What am I missing — is it the heat, the pan, the cut, or just patience?
Sort by:
Best
New
Old
Controversial
−
Two things changed it for me. First, salt the onions early — pulls water out so they steam-soften before browning, which gives you a longer window. Second, add a tablespoon of water any time you see fond starting to scorch — it deglazes the pan instantly and resets you without dropping the heat. Takes 35–45 minutes of medium-low, not 15 of medium-high.
