Perfectly Caramelized Onions in 5 Minutes

Quick Browning Versus Traditional Caramelized Onions

Traditional caramelized onions are cooked slowly over moderate heat until their natural sugars and other compounds develop a deep, sweet flavour. This usually takes considerably longer than five minutes. The quick method demonstrated here uses higher heat and controlled deglazing to develop colour and savoury flavour rapidly. It is a useful shortcut, but the result is not identical to onions cooked slowly over a longer period.

Preparing the Onions

Peel the onions and slice them evenly so they cook at a similar rate. Heat a wide sauté pan with the fat specified in the recipe. Add the onions in a layer that allows moisture to escape and season lightly.

Developing Colour Quickly

Cook over moderately high to high heat, stirring and turning the onions so they colour evenly. Watch the pan closely: the aim is deep golden-brown colour, not burnt edges. If the fond begins to darken too quickly, reduce the heat.

Deglazing the Pan

Add a small amount of water or another suitable liquid and scrape the browned fond from the bottom of the pan. Allow the liquid to reduce and coat the onions. Repeat if needed to develop colour and flavour without burning the sugars.

When to Use This Technique

Quick-browned onions are useful for burgers, sandwiches, sauces and preparations where a fast savoury onion flavour is needed. For deeply sweet, soft onions with the texture of traditional caramelized onions, use a slower cooking method.

Chef’s tip: Use a wide pan and slice the onions evenly. Deglaze in small amounts and control the heat carefully; colour develops quickly, but burnt onions taste bitter.