Content

• Advice
• Warning
• What you need

Melt butter with olive oil in a saucepan over medium high heat. Melt 3 tablespoons of butter with 2 tablespoons of extra virgin olive oil in a large saucepan. This should take about 2-3 minutes. Stir the butter and olive oil together to make an even mixture.

Put the onion, salt and pepper in a pan. Carefully place the onions in the pan so the oil won't splash out. Add ¼ teaspoon salt and ¼ teaspoon pepper and stir the ingredients.

Heat the onions until they are soft. This takes about 5 minutes; Then add 2 teaspoons of sugar and stir.

Boil the onions for another 20 minutes. Stir the onions evenly as the pan begins to brown so the onions won't burn. When the onion is soft and brown, you're done.

Enjoy. Add onions as side dishes or on a steak, chicken or mashed potatoes. advertisement

Method 2 of 3: Increase sweetness for sweet onions

1. 

   
   
   Cut 1kg of onion into thin slices.

2. 

   Heat the pan over medium heat.

3. 

   Put the onions in the pan.

4. 

   
   
   Sprinkle salt, pepper and sugar over onions. Sprinkle 3 teaspoons of sugar, ¼ teaspoon of salt and teaspoon of pepper on the onion.

5. 

   Stir the onion until it starts to wilt again. Be very careful when stirring an onion with other ingredients until it turns wilt, don't let the onion burn.

6. 

   Add olive oil and sherry. When the onions wilt, add 4 tablespoons of olive oil and 2 tablespoons of sherry and stir the ingredients.

7. 

   Boil the onion for about 20 minutes until it is brown.

8. 

   Enjoy. Eat a sweet onion that is sweetened while it is still hot. This secret is edited from Jewish cookbooks. advertisement

Method 3 of 3: Cook onions in a slow cooker

1. 

   Cut 4-5 onions into thin slices. Thin according to your preference and separate the layers so that all the onion slices are sweet.

2. 

   Place the onion about ¾ in the slow cooker.

3. 

   Add olive oil to the onion. Sprinkle 2 tablespoons of extra virgin olive oil over the onions and stir so that the onions are coated with oil.

4. 

   Add salt to the onion. Add ½ teaspoon of salt to the onion and stir again to dissolve the salt in the onion.

5. 

   Heat onions for 10 hours on low heat. Stir the onions from time to time during the cooking process to allow them to cook evenly. You don't have to be at the pot for this all the time, but this will help the onions taste better. Onions will be soft, brown in color and watery. If you are satisfied with the finished product, you can eat it immediately or pack and store for later use.

6. 

   Cook for another 3-5 hours with the lid slightly closed (optional). If you want the onion to be a darker color and have a thicker sugar, continue cooking with the lid slightly closed so the liquid can peel off the steam. Observe until you have the texture and taste that you like.

7. 

   Preserving onions. If you don't eat onions right away, remove them with a spoon and place in a sealed container to keep it fresh and put in the freezer or refrigerator for storage. Before you put it in the refrigerator or freezer, you should drain the water from the onion. You can use that water to make soups or use it for other recipes. advertisement

Advice

• Another method: let the oil heat (not boiling) before adding the onions. Then heat on medium heat. Boil for about 30 minutes, stirring onions every 10 minutes.
• The recommended time to turn onions is every 8 to 10 minutes. This time period varies and depends on the location of the onion. The onion on the bottom of the pan or pot will be browner than the onion on the top.
• Take 30 to 45 minutes to do this, depending on the temperature and the amount of onion used to sweeten.
• Add a little soy sauce when it's about to finish. This is a special "secret ingredient" because it adds color, sugar, salt and flavor to the onion. Don't add too much as you need to let the soy sauce match up. This makes it delicious to eat with fajitas or steak, as soy sauce also helps in the sweetening process effectively without having to cook the onions until soft. In addition, add a pinch of butter and a pinch of salt as soon as you're done to increase flavor and improve texture.
• Flattened onions will taste sweeter. Rounded onions are more pungent.
• Tip to save time: Before following the instructions above, soften the onion in the microwave. Place the onions in a heat-resistant bowl with a lid and heat in the microwave for 5 to 6 minutes. The timing will vary and will depend on the onion, the amount of onions you use and the quality of the oven.
• If you choose a sweet onion, there's no need to add sugar during the process. If the onion has a pungent taste and is not sweet, you can add a little sugar (refined sugar or raw sugar) after 10 minutes of cooking. Use about 1 teaspoon of sugar for an onion. You will need to observe carefully during the entire process to make sure the road does not burn.

Warning

• If you use too much oil, you will have fried onions.
• Using butter is better, choose clarified butter (also known as ghee).
• One of the best oils for cooking is canola oil. It withstands high temperatures, is lighter than olive oil and has the best amount of fat among any vegetable oils.
• Do not add water to the onions when you start to cook. Because the onions will be steamed and the sweetening process won't work.
• Use extra virgin olive oil, not refined oils or other oils. It is labeled as olive oil and is often inexpensive. Other oils tolerate low heat or add unnecessary flavor. Except for peanut oil that can withstand high temperatures and has a high smoke point, it also adds sweetness to the onion. If you know someone who is allergic to peanuts, don't use peanut oil to cook onions.

What you need

• Non-stick pans are made of heavy material or a coated cast iron pan.