Everyone loves caramelized onions. They’re savory, sweet, have a subtle texture, and add gorgeous color to any dish. From French onion soup to Mujadara, caramelized onions can be used in just about anything and are found in nearly every culture.
So what’s the secret to this delectable ingredient? Onions are full of natural sugars that break down into glucose and fructose during the caramelization process, giving them that irresistible flavor. But getting caramelized onions right can be notoriously tricky. Check out these professional tips and tricks and make the best caramelized onions ever for your next meal.
Common Mistakes to Avoid When Caramelizing Onions
If you’ve ever tried – and failed – to make caramelized onions, you may have wondered where you went wrong. Here are four of the most common mistakes people make when caramelizing onions:
- Rushing the Process
Patience is a virtue in the kitchen, and the number one problem people run into with caramelized onions is time. To do it properly, caramelizing onions takes 45 minutes to 1 hour. It’s not quick, which can be very frustrating to a lot of home chefs. “It’s a time-consuming process,” said Chef Jacob Locke of Braised Kitchen. “It’s easy to do, but take your time.” Simply heat a few tablespoons of oil or butter, add your onions, and be patient.
- Setting the Heat Too High
Another common mistake is using a higher heat setting than necessary. In an attempt to speed things up, some people start caramelizing onions with a hot pan. This will cause the onions to burn, rather than caramelize. Instead, start with medium-low heat, then reduce to low after about 15 minutes. As you continue to cook the onions on low for another 30–45 minutes, the sugars will break down and create the flavor you know and love. “If your pan is the same temperature the whole time it will make them taste burnt,” said Chef Jacob.
- Slicing Your Onions Unevenly
Did you know that the way you slice your onions can also impact how well they will caramelize? If your slices are noticeably inconsistent, some will caramelize faster than others. Uneven slicing can result in varied texture and flavor, so try your best to make them uniform. “A julienne gives consistent cuts and thin slices,” said Chef Jacob. “The thinner the better.” Just use caution when operating sharp tools like a mandoline slicer.
- Overcrowding the Pan
It might be tempting to fill your pan to the brim with onions and make a big batch, but overcrowding can be a fatal flaw when it comes to caramelization. Overcrowding the pan prevents the onions from steaming and gaining that signature caramel color. Instead, when space is tight, your onions will go from sweating to burning. As a general rule, Chef Jacob recommends 2–3 onions for a 10-inch pan and 3–4 onions for a 12-inch pan.
Why Gills Onions Makes a Great Choice for Chefs (or Home Chefs)
With a longer shelf life, higher sugar content, and high-quality soil health, Gills Onions make the ideal candidate for caramelization. “With Gills Onions, you don’t have to add much oil or butter,” Chef Jacob said. “The sugar content alone makes them perfect for caramelized onions.”
Unlike bulk sack onions, Gills Onions are designed specifically for durability, flavor, and commercial kitchen use. “They have a stronger cell wall,” he said. “Other onions release a lot of water and are mushier because the cell walls are already breaking down when you buy them. It’s night and day with Gills.”
Chef Jacob also said he loves using Gills Onions to make onion rings. “There’s no biting down and having the breading come off, leaving the onion behind. They’re so good.”
Start Cooking with Caramelized Onions
Whether it’s your first time or fiftieth, now that you know what mistakes to avoid, it’s time to caramelize. Slice your onions thinly, heat a little bit of oil or butter on a pan (medium-low heat), add your slices (without overcrowding), and continue cooking on low until brown in color.
“Since it takes a long time, make a big batch,” said Chef Jacob. “You can store them in your fridge for up to 4 days or even freeze them.”
Add caramelized onions to French onion soup, French onion dip, pizza, pasta, Mediterranean dishes, curry, and even desserts.
Ready to try onions grown “The Gills Way?” Contact our sales department to learn more.