Caramelizing onions is a cooking technique that can enhance the flavor profile of many dishes, from soups and stews to pizzas and sandwiches. Jeremy Scheck, a culinary influencer and recipe developer, has shared his expertise on how to perfectly caramelize onions. Here are some of his best tips:

Start with the Right Onions

Use yellow onions for caramelizing; they have a nice balance of sweet and astringent flavors which intensify when cooked slowly.

The Slicing Matters

Slice your onions uniformly to ensure they cook at the same rate. Thinner slices will caramelize faster but may burn easily, while thicker slices will take longer but have a heartier texture.

Use a Wide Pan

A wide pan gives the onions more room to spread out, allowing them to cook evenly. This prevents them from steaming in their own juices which can lead to soggy onions rather than caramelized ones.

Low and Slow is the Way to Go

Caramelizing onions can’t be rushed. Cook them over low heat. This allows their natural sugars to slowly come out without burning.

A Pinch of Salt

Adding salt at the beginning draws out moisture and helps break down the onions for a more tender texture. However, be cautious with the amount – you can’t remove salt once it’s added.

Avoid Overcrowding

Cooking too many onions at once will steam them instead of caramelizing. If needed, caramelize onions in batches for the best result.

Stir Occasionally, Not Constantly

Patience is key. Stir the onions occasionally so they don’t stick to the bottom of the pan but doing so constantly can prevent them from browning properly.

Deglaze The Pan

When fond (the brown bits) starts forming on the bottom of your pan, deglaze it with a little water or balsamic vinegar. This adds more flavor to your caramelized onions and also prevents burning.

Sugar is Optional

Adding sugar is not necessary as onions are naturally sweet. However, if you’re working with less sweet onion varieties or want to speed up the process slightly, a small pinch can help boost caramelization.

Finish With Fat – Optional

For extra richness, consider finishing your caramelized onions with a pat of butter or a drizzle of olive oil just before they’re done cooking.

Incorporating these tips from Jeremy Scheck into your cooking routine can elevate your dishes with the complex, sweet and savory flavor that only properly caramelized onions can provide. Whether part of a gourmet meal or simple comfort food, these golden-brown strands are sure to impress.