How do you caramelize onions?

STEP 1: Peel and dice the onions. It's important to have all the onion pieces roughly the same size and shape so they cook evenly. Otherwise, smaller pieces will burn before the larger ones caramelize.

STEP 2: Heat the pan over medium heat, then add the oil and continue to heat.

STEP 3: Once the oil is nice and hot, add the onions. They should sizzle when they hit the oil, but the oil shouldn't be so hot that they splatter and pop.

STEP 4: Stir them together immediately so each onion piece is coated with some of the oil. The temperature of the oil will drop.

STEP 5: Now let the onions cook, stirring up off the bottom frequently, so each onion piece gets roughly the same amount of time in contact with the floor of the pan.

STEP 6: Keep stirring from time to time, perhaps every 15 to 30 seconds. The onions will lose as much as two-thirds of their volume as the water within them evaporates, and then they'll begin to brown.

STEP 7: Once browning begins, you may wish to lower the heat; then you run a much lower risk of burning the onions. Either way, watch them closely at this point and stir more frequently. As the sugar within them caramelizes, they'll go from light tan to golden to deep brown. Don't cook past a mahogany color, because they're at great danger of burning about now.

STEP 8: When the desired color is reached (after at least 10 to 20 minutes), transfer the onions to a cool plate or bowl at once so they stop cooking.

You need neither oil nor butter nor sugar. Use a non-stick pan, and onions. Cook, covered, on low, until clear. Then add heat carefully, keeping just enough water to stop them from sticking to the non-stick surface. By controlling the water and heat, you control the browning effect. The browning is the caramelizing of the sugars that occur naturally in the onions. I cook about 3 pounds at a time in a 12 inch pan. They'll keep in the fridge for 10 days, and you can add them to all kinds of things - tomato sauce, chili, burgers, eggs. Just take your time cooking them.

put some sort of oil or lubricant on a skillet or saucepan. preheat on medium high heat. drop in chopped onions, but note that they will shrink from losing water so maybe cut them a little bigger than you want the result to be. cook them, stirring them around so that they dont burn. continue cooking them until they are brown, or caramelized. do not add sugar to it because the onions have sugar in them, the point is not to candy them.

Heat butter or oil in a pan. Put in onions and wait for the sugars to turn the onion a brownish almost black color. You'll smell it when they're done.

Just like the steps that CK stated, it was excellent, informative easy to follow and laid out all the info you needed for beautifully sauteed onions start to finish, and if you use the same steps you can saute just about anything with that guide. In my opinion CK should get best answer award.

Oil and onions in a frying pan on lowish heat. The trick is to leave them alone. If you constantly fuss with them they will take FOREVER.

Chopped onions, butter and sugar in a pan. Mix. Get a blow torch and start torching until they turn golden brown and syrupy.

sate them in a frying pan and then get brown suger for the carmel.cook the suger on low heat.

when everything is done u put the sated onion in the carmel and walla

carmelized onion

Sautee them in a fry pan with a little bit of sugar.

ST

Saute' them in a little oil or butter on LOW heat in a frying pan.