What is the ideal type/make/size pan for caramelizing lots and lots of onions?

  • Posted by: csheago
  • October 23, 2014


amysarah October 23, 2014
Hard to say without knowing how much lots is, but the main thing is even heat (i.e., use a heavy bottomed pan) - and don't crowd it. If crowded, they'll stew in their juices and take much longer to caramelize.
w B. October 23, 2014
be sure to use a pot with a heavy bottom, like a clad braising pan....as the juices cook out of the onions the sugars will begin to caramelize and you'll want some nice slow even heat so they don't burn at that point. Keep stirring!
inpatskitchen October 23, 2014
The Kitchn offers a caramelized onion recipe in the slow cooker if you're interested:
Sarah October 23, 2014
I love to use a large roasting pan in the oven if I'm doing a large batch. Just bake on a low heat (275-300) for hours on end, stirring occasionally, until dark brown and delicious!
Billie October 23, 2014
Calphalon Commercial Hard-Anodized 16-Inch Paella Pan with Lid
Susan W. October 23, 2014
Any pan will work, but a wide flat frying pan works best because of the large amount of surface area.
Recommended by Food52