In a large, oiled skillet, add
4 large Vidalia (vi-day-ya, if you live in south GA) onions. I dice 2, slice the other 2.
1/2 stick unsalted butter. Once the moisture cooks off I add half the stick, and once they actually start to caramelize I add the other half (don’t think that really makes a difference, just how I do it)
A generous salting when you put them in the pan
Cook on medium low heat for a really long time, stirring often, and occasionally deglaze
I like to call it onion candy. Put on anything your heart desires, or just eat them with a spoon.
by Conscious_Trade_2549
8 Comments
OP knows how to actually caramelize, not just browning/burning the onions. 👏 👏👏
Thank you for these instructions!
What do you use to deglaze? Just water? I imagine a white cooking wine would be nice (but not as budget friendly, ofc).
Oh yeah! Especially because the grocery will often have onions on clearance that are less than pretty. Super cheap onions and cook them down that same day
Yeah, onions can be really cheap.
Sounds good but I never understand recipes that call for unsalted butter and then tell you to add salt.
I used to make them every so often but I got tired of having to chop onions forever. My eyeballs can’t handle it.
Love em though
PROPER cook right here
r/onionlovers! and yes. they’re a great cheap way to amp up any food.