| Portions |
|---|
| 6 |
Ingredients
- 6 lb yellow onions (about 10–12 medium), peeled and thinly sliced along the grain, from root to tip
- ¼ cup butter
- 1¼ tsp kosher salt (plus more to taste)
- ¼ tsp baking soda (evenly sprinkled — do not exceed or onions can taste off)
- ½–¾ cup water, for deglazing in splashes
- 2 tbsp sherry vinegar
Directions
- Heat Pan: Place two stainless 12 inch skillets over medium-low heat. Add butter.
- Load & Season: Put the onions in a large mixing bowl and sprinkle evenly with salt and baking soda. Toss well to coat.
- Caramelize: Divide the onions evenly between the pans. Cook slowly, stirring every 5–7 minutes. The baking soda will soften onions quickly and deepen browning. Adjust heat as needed to avoid scorching.
- Deglaze as Needed: Whenever the pan develops a thick brown fond, add 2–3 tbsp water, scrape up the bits, and continue cooking. Repeat as necessary over 25–35 minutes until onions are deep amber and jammy.
- Finish: Stir in sherry vinegar, cook 1–2 minutes to mellow sharpness. Taste and adjust salt.
- Cool: Remove from heat, cool slightly, and use as needed.
Notes:
- Instead of trying to fit all the onions in a single wide pan, cook them in two wide skillets, so onions sit in a shallow layer—prevents steaming.
- Add water for spot deglazing rather than more oil to keep the flavours brighter.
- Sherry vinegar goes in at the end so brightness stays fresh.