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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Caramelized Onions


3–4 tablespoons olive oil or unsalted butter

3 cups yellow onion, sliced into 1/2-inch wide x 2-inch strips

2 teaspoon kosher salt

1 tsp black pepper


Melt the butter or oil in a skillet over a low-medium heat and place sliced onion in the skillet.

Sprinkle salt and pepper over the onions. This will help draw out moisture which will prevent the onions from burning and sticking. The heat should remain at a low to medium. Continually toss onion or stir with a spoon. Long, slow cooking will draw out the onion’s natural sugars and caramelize them.

Continue to cook onions until a dark caramel color is reached. Too dark will result in a slightly bitter final product. Caramelized onions may be made in advance and held one week. Cover well.

Yield: 2 cups

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