Super easy to make and packed with flavor, caramelized onions are onions that have been cooked on the stove low and slow, turning golden and sweet.
Sweet might be an odd way to describe onions, but caramelizing onions gives them a deliciously deep, rich, and sweet flavor as the natural sugars inside of the onions start the caramelize. It takes a while a make, but it’s totally worth the effort!
It makes for a delicious addition to any dish! Stir it into pasta, mashed potatoes, dips, use it as a topping for a sandwich or burger, and more. It is such an easy way to add flavor.
Ingredients You’ll Need
- onions — you’ll need, at the very minimum, four small onions (or three large ones) since they shrink so much as they caramelize. I used small organic sweet onions, but you can use any type of onions you have available to you.
- butter — I use unsalted butter.
- oil — I use olive oil. Feel free to use a neutral oil of your choice.
- salt — salt is optional, but I like to add a tiny pinch to my onions once they’ve softened.
How to Cut Onions for Caramelized Onions
- Cut the onion in half, through the root to the tip.
- Slice off the ends. Remove the skin.
- Slice along the natural lines on the onions. See the image up above where I draw along the natural lines with a sharpie haha. I start from the bottom, cutting at an angle and work my way to the top before doing the smal from the other side.
How to Caramelize Onions
- Heat the butter and oil in a cast iron skillet over medium heat.
- Add the onions and sauté for 5 minutes or until the onions have softened.
- Add the salt, if using, and reduce the heat to medium low and cook for 50 to 60 minutes. Stir the onions with a wooden spoon or spatula every few minutes, or until the onions are golden brown, and caramelized to your liking.
Use both! The butter adds flavour to the caramelized onions, and the oil keeps everything from scorching.
There’s no shortcut (sorry), as caramelizing onions on the stove takes 40 to 60 minutes. Turning up the heat simply increases the odds of burning your onions, and I don’t recommend it.
Honestly, it’s up to you. I like mine to be a golden brown but others like theirs very dark brown. Give it a taste to find which you like best!
I recommend using cast iron skillet or stainless steel pans as they produce the best caramelized onions. You just want a large enough pan so you don’t overcrowd it as it’ll cause the onions to steam and take longer to caramelize as well.
Make Ahead Tips
- Meal prep: once cooled, store the caramelized onions in an airtight container for up to 4 days in the fridge.
- Freezer: allow the caramelized onions to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.
Caramelized Onions
Ingredients
Equipment
- Cast Iron Skillet or large non-stick skillet
Instructions
- Add the onions and sauté for 5 minutes or until the onions have softened.
- Add the salt, if using, and reduce the heat to medium low and cook for 50 to 60 minutes. Stir the onions with a wooden spoon or spatula every few minutes, or until the onions are golden brown, and caramelized.
Nutrition Per Serving
More Cooking Basics
- How to Freeze Minced Garlic
- How to Freeze Green Onions
- How to Press Tofu
- How to Freeze Butter
- How to Make Purple Rice
- How to Cut Romaine Lettuce
- How to Roast Frozen Vegetables
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