I take the onion and the lid. A friend from China taught me. Simple delicious!

Cover and Caramelize:

Reduce the heat to low and cover the skillet with a lid. This will trap steam and help the onions cook more evenly, preventing them from burning.

Let the onions cook for about 20-30 minutes, checking occasionally. If they start to stick, you can add a small splash of water or more oil to the pan.

Uncover and Finish:

Remove the lid after about 20 minutes, and increase the heat to medium-low. If desired, add a splash of balsamic vinegar or soy sauce for extra flavor. This step will help the onions turn a deep golden brown and enhance their natural sweetness.

Continue to cook the onions, stirring frequently, until they are completely caramelized and richly browned.

Serve:

Use these caramelized onions as a topping for burgers, steaks, or grilled cheese sandwiches. They also make a great addition to pizzas, pasta dishes, or even as a side to complement main courses.

Tips:

Patience is Key: Caramelizing onions is a slow process that can’t be rushed. The longer you cook them, the sweeter and more flavorful they’ll become.

Batch Cooking: Caramelized onions keep well in the refrigerator and can be reheated, so consider making a large batch to use throughout the week.

This simple technique, involving just onions and a lid, is a testament to how minimal ingredients can produce deeply flavorful results. This method not only enhances the taste of the onions but also transforms them into a versatile component that can elevate a variety of dishes.