The secret to caramelised onions lies in the size of the pan as well as the temperature of the oil
Q I love the taste of caramelised onions but I’m never able to get it right. What am I doing wrong?
A The secret lies in the size of the pan as well as the temperature of the oil. So, if you have a 30cm skillet, fit in about 1kg of thinly sliced onions, but if your skillet is smaller, then reduce the quantity of the onions accordingly.
Heat 2 tbsp of extra-virgin olive oil in a 30cm skillet over medium-high heat until it immediately bubbles when an onion touches it, about 1 minute. Add about 1kg of thinly sliced onions.
Sprinkle with a teaspoon of sea salt, and cook, stirring frequently, until they wilt completely and begin to stick to the bottom of the pan, 10-20 minutes (depending on the moisture content of the onions). Reduce the heat to medium-low and cook, stirring and scraping the pan with a wooden spoon every few minutes. (If the onions begin to look like they’re burning, add 2 tbsp water, stir, and lower the heat a bit.)
Cook, stirring and scraping the pan and adding water as needed, until the onions are a uniform caramel brown, another 30 to 45 minutes.
Add 2 tbsp of water and scrape the pan. Use right away or spread the onions on a baking sheet and allow to cool to room temperature. Store in the refrigerator for up to one week.