Traditionally, caramelized onions are cooked with lots of oil and butter, sometimes even sugar. Hey, that's what makes them sinfully delicious, right? I have discovered a way to make these onions without any of that, and they taste exactly the same. Use these onions on burgers, alongside steak, on top of chicken, on sandwiches, to up the flavor profile of your favorite foods, without a ton of calories.
Course condiments, side dish
Keyword caramelized onions
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 8
Calories 48kcal
Author Steph
Equipment
large frying pan
Ingredients
2lbsonions
1/2tspkosher salt
1/2cupreduced sodium chicken broth
olive oil spray
Instructions
Preheat a large frying pan over medium heat.
Thinly slice the onions. Don’t chop them small, we are looking for long ribbons of onion once cooked.
Add olive oil spray to the pan. Add the onions and the kosher salt.
Sauté the onions for 5 minutes. Toss with tongs.
Place the lid on the pot.
Cook for 5 minutes.
Uncover, toss the onions, return the lid to the pot, and cook for another 5 minutes.
Repeat this step every 5 minutes for a total of 15 minutes.
At the fifteen minute mark, add 1/4 cup of chicken broth, and using a wooden spoon, scrape down the pan. Return the lid to the pan.
Cook covered for another 5 minutes, then add another 1/4 cup of broth and return the lid to the pan.
Cook covered for another 5-10 minutes.
At the 30 minute mark, the onions should be completely cooked down and soft.