Ingredients
- 3 large yellow onions
- 2 tablespoons butter
- 1 tablespoon oil
- ½ teaspoon salt, plus more to taste
- 1 tablespoon Worcestershire sauce
- Water, a splash at a time, as needed
Instructions
- Slice the onions. Peel the onions, cut them in half from root to stem, and slice them into even strips approximately ⅛–¼ inch thick. Keep the slices reasonably consistent so they cook evenly. We don’t need one onion melting down while another one is still figuring out why it’s here.
- Heat the butter and oil. Place a large, wide skillet over medium heat. Add the butter and oil, letting the butter melt without browning. Use a 12-inch skillet if you have one. These onions need room—we’re cooking them, not packing them for a flight.
- Add the onions and salt. Add the sliced onions and sprinkle with the salt. Toss until evenly coated in the butter and oil. Cook for 8–10 minutes, stirring occasionally, until the onions soften and begin to release moisture. If they start browning quickly around the edges, reduce the heat. That big pile will shrink. Don’t panic and start adding more onions halfway through.
- Turn down the heat and take your time. Reduce the heat to medium-low or low, depending on your stove. Spread the onions across the skillet and cook for another 35–50 minutes, sometimes longer, until deeply golden brown and very soft. Stir every few minutes at first, then more frequently as they darken. Give them time against the pan between stirs so they can develop color. Turning the heat up because you’re hungry won’t help. That’s how we get burnt onions with a confident explanation.
- Loosen the browned bits. If the onions stick or browned bits build up on the bottom of the skillet, add 1–2 tablespoons of water. Scrape gently with a wooden spoon or spatula, then let the water cook off before continuing. Brown bits bring flavor. Black bits mean turn that stove down.
- Add the Worcestershire sauce. Once the onions are deeply golden and soft, stir in the Worcestershire sauce. Cook for another 2–3 minutes, stirring, until the liquid mostly evaporates and the onions are evenly coated. We’re adding a little savory flavor—not trying to make onion soup.
- Taste and serve. Taste before adding more salt, since the Worcestershire sauce contributes saltiness. Remove from the heat and serve over burgers, steaks, sandwiches, or mashed potatoes. You spent an hour making these; give them something good to sit on.
Chef Ken's Notes & Storage
Chef’s Tips
• Use color as your guide: Deep golden brown and soft is the goal. The clock can give you an estimate; it can’t cook your onions.
• Skip the sugar: Let the onions develop their own sweetness. They don’t need help from the dessert department.
• Give them room: A crowded or smaller pan can take longer because the moisture needs time to evaporate.
• Stay close toward the end: Once they darken, stir more often and lower the heat as needed. Don’t spend 50 minutes cooking them just to lose focus in the final five.
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