How do you caramelize onions without oil? We tried it, and it is more than possible. These caramelized, tender bites are versatile and add a sweet-savory taste to many dishes.
Just one pan and only one ingredient are required. We’ll show you exactly how to do it!
Let’s first talk about the science behind caramelized onions. As the onions are cooked for a very long time, the sugars in the onion are released. The onions will brown and become sweeter.
We found that oil is not necessary to brown food. ).
What are the secrets of oil-free caramelized onion?
- Add water a little at a time
- Cover the pan (this will help them to cook evenly and brown!
- Be patient (this goes for all traditional recipes that use oil)!
You’ll soon have perfectly caramelized onion. You can also use this time to cook other recipes or read our guide on How to Cook with Less Oil.
Ingredients
- Use a mandolin to slice thinly one large white or yellow onion.
- Add more water as necessary.
- 1 pinch sea salt (optional)
Optional
- Vegan Caramelized Onion Mac n Cheese
- Goat Cheese & Caramelized Onion Pizza
- Creamy Eggplant and Caramelized Onion Dip
Instructions
- Heat a nonstick or stainless steel pan with a rim (like the Never Pan). It should be large enough for your onions to be placed in a semi-even but not too thick layer.
- Start with 3 Tbsp of water (as per the original recipe).
- Stir in the sliced onions. Cover.
- Cook for 30-40 minutes. Stir every 5 minutes. Cover the lid again after stirring. This will help them cook evenly and without oil. To prevent burning or sticking, add 1 Tbsp (15ml) of water at a time.
- Reduce heat once they begin to brown slightly. The amount of caramelization you desire will determine how long you need to cook them. The 30-minute method produced a golden color with a sweet flavor. 35-40 minutes gave a darker brown color but a richer caramelized taste. Keep the heat low, and add water as necessary to avoid sticking. NOTE: For reference, at 9 minutes, we said 1.5 Tbsp of water, turned the heat down to medium/low and added another 1 Tbsp at 12 minutes. At that point, they were golden brown, and we turned it to low. We added a 1/2 Tbsp of water at 21 minutes, along with a pinch of sea salt. Our onions were cooked for 35 minutes.
- Add a pinch or two of salt near the end of the cooking process and stir it to intensify the sweetness of the caramelized taste (optional). Stir, taste, and adjust the amount of salt to your liking.
- Use on salads and sandwiches. Also, use it to wrap up bowls or make wraps. Here are a few suggestions. Cover leftovers and store them in the fridge for up to 4 days. (Best when they are fresh). For later storage, freeze in ice cube trays. Once frozen, store in a freezer-safe container for up to one month (sometimes even longer).
