How does Gordon Ramsay caramelize onions? 1. – Thinly Slice the Onions: Ramsay typically recommends slicing the onions thinly, which helps them cook evenly and caramelize better. – Use Olive Oil: He starts with a good amount of olive oil in a hot pan, to which he adds the onions. – Season: Ramsay seasons the onions with salt early in the cooking process. The salt helps to draw out moisture from the onions, speeding up the caramelization. – Cook Slowly: He emphasizes the importance of slow cooking, reducing the heat after the onions start to fry. This slow cooking allows the natural sugars in the onions to caramelize without burning. – Stir Occasionally: While the onions need time to cook undisturbed, Ramsay also stirs them occasionally to ensure they cook evenly and don't stick to the pan. – Deglaze: Sometimes, he deglazes the pan with a little water, wine, or another liquid to lift the caramelized bits from the bottom of the pan, adding more flavor to the onions.
– 2 large yellow onions 1/8-1/4 inch slices – 2 Tablespoons extra-virgin olive oil butter, ghee or avocado oil is fine – 1 teaspoon sea salt – 1 teaspoon granulated sugar optional – Water as needed, to deglaze the pan – Balsamic vinegar a splash for added flavor, optional
Ingredients
Cook time: 45 min
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Servings
4
Type
how to
prep Time
5 min
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What oil is best for caramelizing onions? If you use extra-virgin olive oil (which is how I do it) be sure to choose a high quality oil (or even avocado oil).
Should you add sugar when caramelizing onions? It is easy to get sweet caramelized onions without sugar, but adding a touch of sugar does help the caramelizing process.
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