Bring out the natural sweetness of onions and watch them transform into jammy, caramelized bites of goodness. Follow these tips and tricks to learn how to make the best caramelized onions.
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Now don't get me wrong, caramelizing onions isn't a quick process but is definitely worth the time spent and a skill that we think every cook should know how to do.
Caramelized onions bring out all of the natural sweetness in onions and gives any dish that you add them to a definite upgrade. We love to add them to this Goat Cheese Flatbread or use them to make this Cheesy Caramelized Onion Dip.
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Why you'll love this recipe
✔︎ They are inexpensive. The secret to making the best caramelized onions is the time it takes. Grab a few yellow onions at the store and you are good to go.
✔︎ Naturally sweet. We use only a little bit of sugar to help the onions release their natural sugars as they slowly caramelize on the stove.
✔︎ Flavor Depth. Caramelized onions have a rich, deep flavor that add both sweet and savory elements to a recipe.
Ingredient notes + Instructions
You only need a few ingredients and an hour of time to make these jammy caramelized onions.
Onions: Yellow, Vidalia or Walla Walla onions are the best for caramelizing. Regular white onions don't have as much flavor; we definitely prefer yellow or sweet onions. Save red onions for pickling or eating raw in salads.
- Cut the onions in half, peel and slice from pole to pole.
- Melt the butter and oil in a pan and add the sliced onions.
- Cook on medium for 10-15 minutes and add 1 tablespoon of granulated sugar and stir to incorporate.
- Reduce heat to medium and cook for an additional 45 minutes, stirring occasionally.
Be careful to not cook the onions on too high of a heat otherwise you will risk burning the onions.
Expert tips for making caramelized onions:
• Use onions that feel heavy for their size. The heaviness means that they are juicy and full of flavor.
• Slice the onions from pole to pole. Slicing them with the grain allows the onions to hold their shape when caramelizing. If you slice them against the grain they will dissolve into a jam.
• Slice the onions in a uniform size so they cook evenly.
• Low and slow. There isn't anything fast about making caramelized onions. It takes a steady slow cook for 45 minutes to an hour on the stove top to get the best results. If you try and rush it, you'll end up with sauteéd onions instead of caramelized ones.
• Refrigerate them for later use. Caramelized onions will keep in the refrigerator for 2-3 weeks. You can also freeze them but this may cause the onions to break down and lose their shape.
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Recipe
How to Make Caramelized Onions
Equipment
Ingredients
- 3 large onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon sugar
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Instructions
- Cut the onions in half through the stem and root. Cut off the stem end of each onion half, leaving the root side intact. Peel the onions and thinly slice from pole to pole. Cut the root side off. Repeat with remaining onions.3 large onions
- Melt butter and oil in a large saucepan over medium heat. Add sliced onions and toss to coat. Cook for 10-15 minutes over medium heat.1 tablespoon butter, 1 tablespoon olive oil
- Sprinkle over the onions and reduce heat to medium low.1 tablespoon sugar
- Cook for an additional 45 minutes, stirring occasionally to prevent burning. Onions are done when they are sticky and a rich brown color.
Notes
- Onions: Yellow, Vidalia or Walla Walla onions are the best for caramelizing. Regular white onions don't have as much flavor. Save red onions for pickling or eating raw in salads.
Tips:
- Use onions that feel heavy for their size. The heaviness means that they are juicy and full of flavor.
- Slice the onions from pole to pole. Slicing them with the grain allows the onions to hold their shape when caramelizing. If you slice them against the grain they will dissolve into a jam.
- Slice the onions in a uniform size. Slicing the onions in a similar size makes sure that they will cook evenly.
- Low and slow. There isn't anything fast about making caramelized onions. It takes a steady slow cook for 45 minutes to an hour on the stove top to get the best results. If you try and rush it, you''' end up with sauteéd onions instead of caramelized ones.
- Refrigerate them for later use. Caramelized onions will keep in the refrigerator for 2-3 weeks. You can also freeze them but this will cause the onions to break down and lose their shape.
Nutrition
Nutrition info not guaranteed to be accurate.
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