How To Make Caramelized Onions Recipe
I absolutely love this caramelized onion recipe because it transforms humble onions into a rich, sweet, and deeply flavorful addition that elevates any dish. The slow-cooking process is like a mini meditation session, rewarding my patience with a delicious payoff that pairs perfectly with everything from burgers to pastas.
Aromatic and sweet, caramelized onions are one of my favorite versatile staples. I use them to add a delightfully rich and deeply savory component to a wide variety of dishes, from soups and stews to side dishes and sauces.
And they could not be easier to make. Using just 2 large yellow onions, accompanied by 2 tablespoons of butter and 1 tablespoon of olive oil, my method—inspired by Betty Fussell’s recipe in Onions: The Domesticated Allium—results in a luscious, jammy dish best enjoyed with friends or family (or both).
Serve the onions over grilled steak, add them to a turkey club, or top puffy omelets with them.
Ingredients
Onions that are yellow: They are high in fiber.
When cooked, they offer an inherent sweetness.
Butter without salt: contributes intense taste; boosts caramelization.
Olive oil comprises beneficial fats that contribute to its good health profile and help it perform well in the kitchen.
Salt: Flavor balancer; boosts sweetness perception.
Optional sugar speeds up the caramelization process.
Ingredient Quantities
- 2 large yellow onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 2 tablespoons water (as needed)
Instructions
1. Remove the outer skin from the onions, halve them, and finely slice them into half-moon shapes.
2. A large skillet should be heated over a medium flame, and then the butter and olive oil can be added.
3. When the butter is melted and the oil is hot, add the sliced onions to the skillet.
4. Add salt and, if desired, sugar to the onions to promote caramelization.
5. Coat the onions with the butter and oil, then spread them evenly in the pan.
6. Over medium heat, cook the onions, stirring every few minutes until they soften and are just starting to turn golden, 10 to 12 minutes.
7. Adjust the burner to medium-low and keep on cooking, giving regular attention to the stirring so the contents of the pot don’t decide to stick to the bottom, for a full 30-40 minutes.
8. If you think the onions might burn or stick, add a tablespoon of water to deglaze.
9. Keep on cooking until the onions are a deep, golden brown and have turned sweet from the long cooking process. Add water as needed to keep them from burning.
10. After being cooked to the point of caramelization, take the items from the heat and allow them to cool. Use them right away or put them aside for later deployment.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Large skillet
4. Measuring spoons
5. Wooden spoon or spatula
6. Stove
7. Small bowl (optional, for mixing salt and sugar)
FAQ
- Can I use red or white onions instead of yellow onions? Yes, you can use red or white onions, but yellow onions are preferred for their balance of sweetness and savory flavor.
- Why add sugar to the onions?Sugar can be added, but it’s not necessary. When it comes to making oven-caramelized onions, the less you do, the more you let the lovely flavor of the onions shine through. Adding sugar is optional, and I don’t usually do it. But in the recipe that follows, I did.
- How long does it take to caramelize onions?Onions take about 30 to 45 minutes on low heat to caramelize properly, achieving the kind of soft-textured sweetness you want, without the burnt flavor you don’t.
- Why do you add water during cooking?A splash of water does two important things: It helps deglaze the pan and prevents the onions from sticking and burning, especially as they cook down and lose their moisture.
- Can I make caramelized onions in advance?Absolutely, you can prepare them in advance. Place them in an airtight storage container in the refrigerator, and they are fresh for you to enjoy for up to a week; freeze them for a storage time that is longer than that.
- What dishes can I use caramelized onions in?Onions that are caramelized are multi-use and can be incorporated into the following dishes: soups; pizzas; sandwiches; burgers; pasta; and as a garnish for grilled meat dishes.
- Is it necessary to use both butter and olive oil?Both butter and olive oil impart layered flavor and guard against burned butter, but if you’d rather use one over the other, go ahead; just know that olive oil’s smoky flavor can also inhibit sweetness.
Substitutions and Variations
Onions: If you don’t have yellow onions on hand, try substituting white, sweet, or red onions.
Use an alternative to unsalted butter, such as salted butter, ghee, or a plant-based butter used in vegan dishes.
Olive oil: You can substitute another neutral oil in place of olive oil, such as canola, vegetable, or avocado oil.
Sodium reduction means using a salt substitute or omitting it completely.
Brown sugar instead of white sugar will yield a greater depth of flavor, while omitting sugar altogether will render the beverage much less sweet.
Pro Tips
1. Use a Mandoline for Even Slices: For consistently thin and even onion slices, use a mandoline slicer. This helps ensure uniform cooking and caramelization.
2. Control the Heat: Start with medium heat to get the onions cooking, but be sure to lower it to medium-low as they begin to soften. This prevents burning and allows for a slow caramelization process.
3. Add a Splash of Balsamic Vinegar: Towards the end of cooking, add a small splash of balsamic vinegar for added depth of flavor and sweetness, enhancing the caramelization.
4. Patience is Key: Don’t rush the process. Caramelizing onions properly can take a full 40 minutes. Stir regularly and adjust the heat as needed to avoid burning.
5. Store for Versatility: Make a large batch and store the caramelized onions in the fridge for up to a week, or freeze them. They can be used to enhance sandwiches, soups, and pastas.
How To Make Caramelized Onions Recipe
My favorite How To Make Caramelized Onions Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Large skillet
4. Measuring spoons
5. Wooden spoon or spatula
6. Stove
7. Small bowl (optional, for mixing salt and sugar)
Ingredients:
- 2 large yellow onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 2 tablespoons water (as needed)
Instructions:
1. Remove the outer skin from the onions, halve them, and finely slice them into half-moon shapes.
2. A large skillet should be heated over a medium flame, and then the butter and olive oil can be added.
3. When the butter is melted and the oil is hot, add the sliced onions to the skillet.
4. Add salt and, if desired, sugar to the onions to promote caramelization.
5. Coat the onions with the butter and oil, then spread them evenly in the pan.
6. Over medium heat, cook the onions, stirring every few minutes until they soften and are just starting to turn golden, 10 to 12 minutes.
7. Adjust the burner to medium-low and keep on cooking, giving regular attention to the stirring so the contents of the pot don’t decide to stick to the bottom, for a full 30-40 minutes.
8. If you think the onions might burn or stick, add a tablespoon of water to deglaze.
9. Keep on cooking until the onions are a deep, golden brown and have turned sweet from the long cooking process. Add water as needed to keep them from burning.
10. After being cooked to the point of caramelization, take the items from the heat and allow them to cool. Use them right away or put them aside for later deployment.