R-rated onions from This Will Make It Taste Good: A New Path to Simple Cooking (page 38) by Vivian Howard

  • store-cupboard ingredients
  • yellow onions

  • EYB Comments

    Can substitute white onions for yellow onions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white onions for yellow onions.

  • lholtzman on May 17, 2024

    The technique for making these is great. Using the lid keeps them from burning and sticking. Use ski goggles to keep eyes from crying.

  • averythingcooks on June 22, 2021

    Like other commenters, I have made long & slow caramelized onions before BUT I did like how she described the actual stages (from raw to "wilted then sweaty then soft" and only then onto the colouring stages). I went with around 3 lbs of onions (which, when sliced. looked like a mountain :) in my larger Dutch oven and I am freezing them in 1/4 cup portions....I got roughly 1 1/4 cups when it was all done. The next step is playing with her recipes that use them.

  • Rinshin on November 09, 2020

    Since I was using medium sized onions, my yield was also 1 1/2 C and like SheilaS, I did not need Vivian’s instructions, but some uses are new to me like in beans and in hummus. I always have caramelized onion in the freezer for using in sauces, burgers and and for no. 1 use, in Japanese style curries. It is indispensable.

  • southerncooker on November 08, 2020

    Good method for caramelizing onions. I got about a cup and half from 4 pounds of onions.

  • SheilaS on November 02, 2020

    I didn't need Vivian to tell me how to caramelize onions but I love her ideas for using them so I had to do it. My yield from ~ 4 lbs of yellow onions was 1.5 cups.

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