Add the onion slices and stir together to ensure the onions are fully coated. Add a pinch of salt and stir again.
Saute the onions for about 5-8 minutes until the onions begin to slowly become translucent. Reduce the heat to medium low.
Continue to stir onions every now and then. If/when the onions begin to get dry, add a splash of water (about 2 tablespoons of water a time) to deglaze the pan and ensure onions don't stick.
While stirring, ensure you're always scraping the fond off the bottom and swirling it back into the onions! This gives it beautiful flavour. Continue to scrape for about 30 more minutes until the onions are the colour and texture you desire.
In the last few minutes, add a splash of red wine vinegar for a flavour burst, swirling it into the onions. Remove from the stove and allow to cool.
Serve immediately or store in a tupperwater container in your fridge for up to a week. Enjoy!
I personally love making these in a cast iron pan or pot, such as your regular cast iron pan or a Le Creuset! It’s way easier to get the fond off the bottom that way!How to Store: Store caramelized onions in an airtight container in the refrigerator for up to a week. How to Freeze: Freeze caramelized onions for up to 3 months in a freezer bag or in an airtight container. Let them thaw in the refrigerator before using.