Anti-Inflammation Caramelized Onions
Caramelized onions are a flavorful addition to many dishes, and this anti-inflammation recipe enhances their natural sweetness while promoting health. Slowly cooking onions over low heat allows their sugars to develop, resulting in a rich, golden-brown condiment that can complement scrambled eggs, pasta, vinaigrettes, or grilled dishes.
Equipment
- Large sauté pan
Ingredients
- 3 Tbsp olive oil
- 3 large yellow onions thinly sliced
- 1 tsp kosher salt
Instructions
- Heat the olive oil in a large sauté pan over medium-low heat.
- Add the sliced onions and sprinkle with salt. Stir occasionally as the onions begin to soften and release moisture, which takes around 10 minutes.
- Once softened, continue cooking on medium-low heat, stirring frequently to prevent sticking or burning. This allows the natural sugars in the onions to caramelize gradually.
- Stir and scrape any browned bits from the bottom of the pan regularly to ensure even caramelization. Keep cooking until the onions turn a deep, rich brown color, which should take about 45 minutes.
- Remove the onions from the heat. Let them cool before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Notes
- These caramelized onions make a great anti-inflammatory addition to meals when paired with healthy oils like olive oil.
- For variations, try adding a splash of balsamic vinegar or turmeric to enhance flavor and anti-inflammatory properties.
- Works well with leeks or shallots for quicker preparation (8–10 minutes cooking time).
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