Caramelized Onions
Yield: makes enough for 1 recipe Volcanoes
From the Momofuku Milk Bar Cookbook by Christina Tosi
  • 2 tablespoons vegetable oil
  • 2 medium Spanish onions, halved and thinly sliced
  • 1½ teaspoons kosher or sea salt
  1. Heat the oil in a large heavy-bottomed frying pan over medium-high heat for 1 minute, or until it’s very hot but not smoking. Add the onions and let them cook for 2 to 3 minutes without stirring.
  2. Toss the onions with a large spoon or spatula while seasoning them with the salt. Lower the heat to medium-low. The rest of the caramelization process happens slowly over medium-low heat for 20 minutes. You don't have to stand over them the whole time, but stay nearby. Toss the onions over on themselves every 3 to 4 minutes so they all get their time on the bottom of the pan. The onions will weep and then slowly take on color as they release their liquid. When your onions are the color of a brown paper bag, they are done. Cool completely before using in the volcanoes, or store in an airtight container in the fridge for up to 1 week.
Recipe by The Baker Chick at