Common reasons for your onions not caramelizing are not salting the onions, slicing the onions too thin or too thick or cooking them for too short of a time.
Salting the onions before caramelizing helps to draw out moisture from the onions which speeds up the process of caramelization.
Slices of onions that are around 1/8 inch thick are ideal because they will have enough mass to prevent them from drying out and are not too thick to cook fully.
When caramelizing onions they require at least 40 to 50 minutes to fully caramelize properly.
Or if you crowd the pan with too much onions they will steam and produce water, which causes them to take longer to caramelize.
Using too much heat can also prevent your onions from caramelizing.
When caramelizing onions you should cook the onions over medium low heat so you can slowly coax the flavor out of the onions and if the heat is too high it can cause the onions to burn.
A sprinkle of baking soda can also increase the speed at which the onions break down and begin to brown although adding too much baking soda can impact the onions flavor.
When caramelized onions are done you will know by the color and tenderness.
Caramelized onions are done cooking when the onions have become a deep golden brown or dark brown color and tender.
Caramelized onions also take around 40 to 50 minutes to fully caramelize although the cooking time will depend on the type of onion you're cooking and how many onions you're cooking.
You can caramelize onions diced or sliced although when sliced lengthwise the onions when caramelized retain their shape better and result in slices with a subtle crunch.
When the caramelized onions are diced or sliced crosswise the onions will burst more cell walls and result in a softer and more spreadable consistency.
However the traditional and classic method of caramelizing onions is to slice the onions before caramelizing them.
The difference between caramelized onions and sauteed onions is the cooking time.
Sauteed onions cook for a short time until they are soft and possibly a bit brown.
Sauteed onions also have a mild onion flavor and also a slightly crispy outside and soft center and they are also often used as a base for sauces and soups.
Caramelized onions cook for a longer time in fat such as butter or oil, until the onions are soft and deep brown.
The natural sugars in the onions caramelize during the cooking process, which gives them a sweet, rich flavor and also a jam like texture.
Caramelized onions are often sued in dips, pastas, soups, on burgers and sandwiches and in sauces.
The best oil to caramelize onions is olive oil which has a lower smoke point than canola and is perfect for caramelizing onions.
To allow the caramelized onions flavor to shine you want to use a neutral oil which can be canola oil or grapeseed oil that also can withstand high heat without smoking.
Olive oil can also tolerate high heat and is a great choice for caramelized onions.
Butter is not ideal for caramelizing onions as it burns more quickly than olive oil although the butter does add flavor.
You can also use both butter along with olive oil and the butter will add flavor to your caramelized onions and the olive oils higher smoke point prevents the caramelized onions from burning.
When caramelizing onions you can also use a pinch of salt to draw out the liquid from the onions, which helps the onions soften.
To make caramelized onions at home start by heating the oil in a 12-inch cast iron skillet over medium heat.
Add the onions and sauté for 5 minutes, or until starting to soften.
Add the salt, reduce the heat to medium-low and cook for 50 to 80 minutes, stirring the onions every couple of minutes, or until the onions are very soft, golden brown, and caramelized.