Part 6/9:

As the onions caramelize, they are cooked gently until they reach a rich, golden-brown hue. The chef underscores the importance of controlling heat—using a large, flat pan to prevent overcrowding, which would inhibit proper caramelization. Stirring and flipping are essential to ensure even browning and prevent burning.

Throughout the process, butter adds richness and promotes the development of complex flavors. The chef attests that the flavor of the caramelized onions is enhanced by the Maillard reaction—when the milk proteins in the butter brown, adding savory depth.