This post is currently being edited.
Caramelized Onions
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
Description
Learn how to make caramelized onions with this simple recipe.
Ingredients
Scale
- 2 tablespoons butter or oil (or a 50/50 mix)
- 3 medium onions, sliced
- 1 teaspoon fine sea salt
- water, as needed
Instructions
- Add the onions. Heat the oil in a large sauté pan over medium heat. Add the onions, sprinkle evenly with the salt, and stir to coat.
- Soften. Sauté the onions, stirring occasionally, for 5 minutes or until softened.
- Caramelize. Reduce heat to medium-low. Spread the onions out in an even layer and continue to cook, stirring every 2-3 minutes, so that the bottom layer can caramelize in between stirring. Anytime the onions begin to dry out, simply add in a tablespoon or two of water and use a wooden spoon to scrape up any browned bits that have collected on the bottom and stir them in with the onions. If the onions seem like they may begin burning at any point, reduce the heat to low.
- Finish. Continue cooking and stirring the onions until they have reached your desired level of caramelization, generally about 45 minutes to reach a golden brown caramelization, and 55 to 60 minutes to reach a deep brown caramelization.
- Serve or store. Remove pan from heat. Serve the onions immediately. To store, let the onions cool until they reach room temperature, then transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Just wondering…rather than buy vegetable broth, could you use the water that you drain off cooked veggies or potatoes?
I just stumbled upon this recipe and excited to try! How long do they keep in the freezer and how do you suggest to thaw/reheat them?
We also use spiced rum! Oh so delicious!
Oh yum!!
Used Marsala wine to deglaze pan – excellent flavor.
We’re happy you enjoyed them, and we think that’s a great idea!
Instead of sugar and white wine I use Marsala wine which provides for sweetener and broth.
Did you ever post a crock pot version of Carmelized Onions?
Hi Karen! Yes, as a matter of fact, we did!
I’ve been caramelizing onions for years and never used sugar. I do use a pinch of salt and deglaze with Worchestershire Sauce. I take care with it as the taste can overtake the onions and it’s a bit salty. It’s worked for me.
wow looks so yum! i have alot of caramelized onions! with literally everything, i haven’t used butter nor wine to make it before, i will give it a try and compare flavors, cheers
Thank you Khadija, we’re quite obsessed with them ourselves! :)
I love caramelized onions! I’m so gonna have to make some soon. Btw, I think your pictures make these onions look gorgeous.
Thanks Beck! And yes, definitely try these when you can, we think you’ll enjoy them! :)
This is my favorite addition to almost any meal. I also once had a bruscetta of carmelized onions and feta cheese on lightly toasted baguette. Holy smokes! Delish!! I like to deglaze my pan with a splash of balsamic vinegar. Not too much and you have to be very careful because its sugar content will allow it to burn somewhat quickly. I let it cook down a bit watching it closely and then splash in a bit of water. It enhances the sweetness of the onions and adds a bit of acidity. Yummy!
Thank you Adele, and that sounds so yummy, thanks for sharing! : )