Q: I love caramelized onions, but too frequently I go from deliciousness to burnt onions. I don't know if it's the heat level, time on the stove, sugar, olive oil vs. butter. What are your suggestions to make amazing caramelized onions without turning them into little burnt crisps?
Sent by Lindsay
Editor: Great question, Lindsay. We definitely find that caramelized onions need a lot of attention, especially near the end, and we like to keep adjusting the heat downwards. You can also add tablespoons of water to cool down the pan, and keep cooking off the moisture as the onions deepen in color.
Readers, any tips?
(Image: Stephanie Barlow)