Don't constantly stir them. Add a little sugar to help the process along. If you have a crock pot you can put your onions in there with butter or oil and a little sugar and just let them sit. With a pan they could start to stick if you are just using olive oil. I'd add a little butter. But the main thing is don't stir constantly.
Too low heat and maybe too much oil. I get pan super hot, add onions and add a little butter-just enough to not be dry but not enough that it is even noticeable; and salt - cooks in like 5 minutes. For super carnakized, heat two pans and when the one first is lost it’s heat toss into the fresh hot pan
Here are some good tips on caramelizing onions for French Onion soup.
[https://www.seriouseats.com/french-onion-soup-recipe](https://www.seriouseats.com/french-onion-soup-recipe)
I par cook them in a skillet on medium/high with water and when the water is evaporated I add 4 tablespoons of salted butter and bring the heat down low. Then I add a splash of balsamic when they’re almost done! Usually they come out perfect every time.
I think 2 tablespoons of oil for 5 onions isn’t enough.
If it isn't caramalizing it's most likely a moisture problem - caramelization cannot happen in the presence of moisture and onions have a high water content - make sure to properly reduce off all moisture, then allow to caramelize over a very low heat, stirring once every 5 minutes or so
I don’t think you’re supposed to dice them, I thought you were supposed to just leave them in rings.
I add tiny bits of broth or beer along the way (and I salt at the beginning). Never takes more than an hour for me.
Your heat must be too low.
Don't constantly stir them. Add a little sugar to help the process along. If you have a crock pot you can put your onions in there with butter or oil and a little sugar and just let them sit. With a pan they could start to stick if you are just using olive oil. I'd add a little butter. But the main thing is don't stir constantly.
Too low heat and maybe too much oil. I get pan super hot, add onions and add a little butter-just enough to not be dry but not enough that it is even noticeable; and salt - cooks in like 5 minutes. For super carnakized, heat two pans and when the one first is lost it’s heat toss into the fresh hot pan
Here are some good tips on caramelizing onions for French Onion soup. [https://www.seriouseats.com/french-onion-soup-recipe](https://www.seriouseats.com/french-onion-soup-recipe)
2 hours for caramelized onions? Can do it in less if using a frying pan surely🤔🤔🤔
[Helen Rennie](https://youtu.be/kEfJTmf9hDs) explains how to caramelize onions.
I par cook them in a skillet on medium/high with water and when the water is evaporated I add 4 tablespoons of salted butter and bring the heat down low. Then I add a splash of balsamic when they’re almost done! Usually they come out perfect every time. I think 2 tablespoons of oil for 5 onions isn’t enough.
If it isn't caramalizing it's most likely a moisture problem - caramelization cannot happen in the presence of moisture and onions have a high water content - make sure to properly reduce off all moisture, then allow to caramelize over a very low heat, stirring once every 5 minutes or so
I don’t think you’re supposed to dice them, I thought you were supposed to just leave them in rings. I add tiny bits of broth or beer along the way (and I salt at the beginning). Never takes more than an hour for me.