Caramelized Onions
Caramelized onions are slowly cooked onions that turn soft, golden brown, and naturally sweet. This simple recipe creates a rich, savory topping for burgers, sandwiches, soups, pizzas, pasta, eggs, and vegetable dishes.
Servings: 8 people
Calories:
Ingredients
- 4 Yellow onions thinly sliced
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- ½ tsp Salt
- 2 to 4 tbsp Water as needed for deglazing
- ⅛ tsp Black pepper optional
- 1 tsp Balsamic vinegar optional for extra depth
- 1 tsp Fresh thyme optional
Instructions
- Peel 4 large yellow onions and slice them thinly from root to stem. Aim for slices about ⅛ inch thick so they cook evenly. If the slices are too thick, the onions may take longer to soften. If they are too thin, they can burn before they become jammy.
- Place a large heavy skillet over medium heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. Let the butter melt and foam lightly, about 1 minute. The pan should feel warm, but the butter should not brown too quickly.
- Add the sliced onions to the pan and sprinkle with ½ tsp salt. Stir well so the onions are coated in the oil and butter. The pan may look full at first, but the onions will shrink as they release moisture. Cook for 5 minutes, stirring often, until they begin to soften and turn glossy.
- Reduce the heat to medium low. Continue cooking the onions for 20 minutes, stirring every 3 to 4 minutes. The onions should slowly soften, turn pale golden, and release a sweet aroma. If the edges brown too quickly, lower the heat slightly.
- Keep cooking for another 20 to 25 minutes, stirring more often as the onions darken. The color should move from pale gold to deep amber brown. The onions should look soft, silky, and slightly sticky. If browned bits form on the bottom of the pan, add 1 tbsp water and scrape them up with the spoon. Those browned bits add deep flavor.
- If the onions start sticking or the pan looks dry, add 1 tbsp water at a time. Stir until the moisture loosens the browned bits and coats the onions. Do not add too much water at once because the onions should sauté, not simmer. This step helps prevent burning while keeping the flavor rich.
- After 45 to 50 minutes total cooking time, the onions should be soft, golden brown, and jammy. Stir in ⅛ tsp black pepper if desired. For extra depth, add 1 tsp balsamic vinegar and stir for 30 seconds. Fresh thyme can also be added at the end for an earthy aroma.
- Taste the onions and add a small pinch of salt if needed. They should taste sweet, savory, mellow, and rich, with no sharp raw onion bite. Serve warm as a topping, mix into recipes, or cool completely for storage.
Notes
Use a large heavy skillet and medium low heat for the best golden color and sweet flavor.