How to Finally Get Perfectly Caramelized Onions

Patience is a virtue.

Halve each onion lengthwise through the root and peel away the skin. Then, while grasping the root end, start slicing.Slice each onion half crosswise, so that the slices resemble 1/8" thick half moons.Heat 2 tablespoons neutral vegetable oil over medium-high. Add the onions and season them with salt, which will draw out a little of their moisture and aid caramelization.

Reduce heat to medium/medium-low and cook until the onions are chestnut brown, 20 to 30 minutes, stirring occasionally and paying careful attention to the color of the onions.If the onions start to burn, add a splash of water. And make sure to scrape the browned bits from the bottom of the pan from time to time. When the onions are super-tender and nut-brown, they're done.Caramelized onions have a wide range of applications.

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