Sweet, golden-brown caramelized onions take just a few simple steps.

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How to Caramelize Onions Like a Pro | Food Network

37 Comments

  1. Why can't food network have entire shows that teach stuff like this instead of reality shows and game shows. More folks would learn how to actually cook, and then you've given them a chance to eat both better as well as healthier instead of eating junk. I wouldn't guess food network wants to be part of the problem, but they still don't put on shows that teach how to cook.

  2. How do you reckon this is in any way different to the way us ordinary cooks caramelise onions? Seems exactly the same to me .

  3. i miss this youtube.. short and to the point.. dont need a 2 hour vidoe to show this

  4. Adding caramelized onions to a grilled cheese is next level. I only make them with that or tomatoes.

  5. The point of caramelized onions is the onions. Kind of find the comments to add sugar etc a bit odd. They stand strong on their own imo.

  6. If you’re not using a gas stove then it’s more like medium/ medium low heat, unless you want to burn your onions.l

  7. Don't follow this recipe!!! If you use medium high heat, you'll wind up with burnt, dried out onion strips. Low and slow is the way to go for good caramelized onions!!

  8. i used brown sugar and broth for more flavor
    well this is my personal style because can't add red wine

  9. Thx for this i made caramelized onions for The first time before watching this video and they came out as Hard as a rock and not tasty.Now i know how to make them NexT time

  10. Wow, was in search for the right recipe, tried 5 different ways. This one is The One. One suggestion: one tablespoon of salt is a bit too much but it’s just matter of preference and you always going to add onions to other food so it will work at the end. Thank you for the great recipe 👍

  11. 10 _ 15 minutes? I make my on în one hour and a half salt , and almost at the end I put some sugar or honey . That's pro …

  12. I mix in some sun dried tomatoes and minced garlic along with some oil from both of the jars. Seasoned salt and some Worcestershire are a good finishing touch

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