Ready to change your fridge game? I find that having a jar of caramelized onions in the fridge can WAY bump up the flavor profile of almost anything savory you're pulling together. Cheese plate? Add some caramelized onions for dipping. Salad? Add some to your dressing. Pork chops? Better add some onions on top!
Course
Side Dish
Cuisine
American
Prep Time5minutes
Cook Time35minutes
Total Time40minutes
Servings12people
AuthorLucia Hawley
Ingredients
4large onionsabout 3-4 lbs, peeled and sliced thinly (slice too thin and you’ll end up with more of a paste, which, is just fine, too!)
2tablespoonsbutter or coconut oiluse coconut oil for SCD, Whole30, Paleo and AIP
1/2teaspoonbaking sodaoptional
1teaspoonsea salt
1/2teaspoonblack pepperomit for AIP
Instructions
On the saute function, melt the butter or coconut oil in the Instant Pot.
Add the sliced onions, baking soda, sea salt and black pepper. Cook for 5 minutes, stirring occasionally until the onions are warmed through and beginning to sweat.
Place the lid on and set to pressure cook for 20 minutes.
After 20 minutes, release the steam, take the lid off, and set the onions to saute mode again.
Stir occasionally uncovered for 10 more minutes, allowing the extra liquid to cook off the onions until you have a nice and deeply hued batch of caramelized onions.
Store in an airtight jar or container. Will keep at least 2 weeks in the fridge.