For anyone who loves to cook, the allium family — which includes onions, garlic, chives, leeks, shallots, and more — supplies some of the most fundamental flavors in the kitchen. The pungent, sulfur-based flavor compounds in these foods bring a savory kick to any dish, while a surprising sweetness hides beneath their sharp bite.
Caramelizing onions is a popular way to lean into that natural sweetness. They’re great on hamburgers and hot dogs and provide the base for popular dishes like French onion soup. The only downside is that the process takes more time and patience than most of us can muster on a weeknight. If you want that flavor without the endless stirring, there’s a downright brilliant shortcut you need to know.
How To Make Caramelized Onions Quickly
To understand this hack, it helps to know how onions caramelize. The standard technique is to fill a pan with onions and cook them over low heat, stirring constantly. As they wilt, they release juices containing their natural sugars and amino acids, which brown and mellow in the heat of the pan. It takes time, but the result is a batch of sweet, fragrant, and golden-brown caramelized onions.
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To speed up the process, just add water. Adding a splash of water (about 2 to 4 tablespoons) to the skillet and covering it with a lid creates steam, which serves two purposes: It keeps the onions from scorching and cooks them much faster than a dry, open pan. Once the onions wilt and release their juices — usually in just a few minutes — remove the lid and let the moisture evaporate as you stir for a few minutes longer. The onions will begin to brown as soon as the liquid reduces, completing the cooking process in record time.
