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    Home » Recipes » Condiments

    How to Caramelize Onions

    Published: Mar 4, 2021 · Modified: Sep 3, 2021 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    Caramelized onions are not only delicious to eat but are incredibly versatile in their use. Let's learn how to caramelize onions!

    How to Make Caramelized Onions

    Cooking onions slowly in butter and olive oil results in a sweet, delicious condiment that's perfect in sandwiches, tossed with pasta, or scooped atop meats. While this cooking process is simple, it does take some time.

    Why do onions caramelize? There are natural sugars within onions. While raw onions are pungent and sharp to the taste, cooked onions are sweet. Why? As the onions cook, the sugar molecules within them break down into smaller, simple molecules. This breakdown is why cooked onions brown as they cook and develop sweetness.

    Jump to:
    • How to Make Caramelized Onions
    • Frequently Asked Questions
    • Expert Tips
    • Serving Suggestions
    • Other Recipes You Will Love
    • 📖 Recipe

    How to Make Caramelized Onions

    Slice the onions - Trim the tip and end off of each onion. Carefully cut the onions in half and remove the skins. Thinly slice each half, slicing from root to stem. Do your best to cut in even slices for the most consistent cooking.

    Heat the pan and fat (olive oil and butter) - Heat a large skillet (see below for pan suggestions) over medium-high heat. Melt the butter with olive oil.

    Add the onions and coat - Transfer all of the onions into the pan and evenly coat in the butter-oil mixture.

    Add salt and reduce the heat slightly - After 10 minutes of cooking, sprinkle a pinch of salt over the onions and toss to coat. Reduce the heat to medium.

    Allow onions to cook, stirring every so often - Allow the onions to cook, stirring about every five minutes or so, to ensure the onions do not burn or stick to the pan. *Do not over-stir or the onions will not brown. Add a little extra oil or a small amount of water if you find that the onions are charring. Cook for 20-30 minutes, until brown in color and desired doneness, is achieved.

    Frequently Asked Questions

    How long do caramelized onions last?

    Stored in an airtight container in the refrigerator, the onions will stay good for up to one week.

    Can other types of onions be caramelized?

    While the most common onions to use when caramelizing are yellow and sweet onions, think Vidalia, you can use red and white onions too.

    Is it better to add salt at the beginning or end of cooking?

    It is better to add salt at the beginning of cooking. The salt helps draw out moisture from the onion cells, which helps the onion's natural sugars brown more evenly.

    Why is sugar sometimes added when caramelizing onions?

    Sugar adds a delightful sweetness to the onions, while also assisting in the caramelization process. Adding sugar will help speed up the cooking time.

    What can be done to speed up the caramelization process?

    Ultimately, caramelization is a process that should be done slowly and on its own accord. However, adding a small amount of sugar or baking soda can help speed up the process.

    What type of pan should I use to caramelize onions?

    The best pans to use for this cooking process are cast iron and stainless steel. These heavy-duty pans distribute the heat evenly for the best results. However, non-stick pans (like I used), can also be used and better assist in keeping the onions from sticking to the pan and burning.

    How to Make Caramelized Onions

    Expert Tips

    Deglaze the brown bits with chicken stock, white wine, or balsamic vinegar.

    If the onions start cooking too quickly or burning, add a little bit of water to the pan. The onions will absorb the moisture and the water will help prevent sticking.

    For sweeter onions, add a small amount of sugar, about ½ teaspoon to teaspoon of sugar for the three onions in this recipe. Sugar also speeds up the caramelization process.

    Serving Suggestions

    As stated above, these delicious onions are incredibly versatile in their use. Their umami flavor adds flavor depth to whatever you pair them with. Here are a few of my favorite uses:

    • On Burgers and Sandwiches - The sweet, cooked onions are a lovely addition to burgers and patty melts. Really, any sandwich could benefit from the addition of sweet, cooked onions.
    • In Pasta - Toss a scoop of these sweet onions with pasta, parmesan cheese, chicken, and seasonings for an easy meal.
    • Stirred Into Dips and Spreads - Add chopped caramelized onions to dips or spreads, like my Homemade French Onion Dip pair with crackers or toasted bread.
    • With Sausage - Scoop a good helping of these delicious onions over sausage and pair with nice, grainy mustard.
    How Long Does it take to Caramelize Onions

    Other Recipes You Will Love

    • 10-Minute Hearts of Palm Pasta
    • Smashed Chickpea Salad
    • Garlic Rosemary Mushrooms
    • Naan Pizzas with White Bean Puree and Bacon

    Knowing how to caramelize onions is a beneficial skill in the kitchen. While the process may be tedious, it is not at all difficult. The result is certainly worth it. And, the options are endless in their use. What are your favorite ways to use these sweet, delicious onions? Comment below.

    📖 Recipe

    Caramelized Onions

    Katelyn Theofanis
    Onions are cooked slowly with butter and olive oil for deliciously sweet results. Serve with sandwiches, meats, and pasta.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Condiments
    Cuisine American
    Servings 1 cup
    Calories 460 kcal

    Equipment

    • Large Skillet
    • Wooden Spoon

    Ingredients
      

    • 3 yellow or sweet onions
    • 1 tablespoon olive oil
    • 2 tablespoon butter
    • pinch salt

    Instructions
     

    • Slice the onions: Trim the tip and end off of each onion. Carefully cut the onions in half and remove the skins. Thinly slice each half, slicing from root to stem. Do your best to cut in even slices for the most consistent cooking.  
    • Heat the pan and fats (olive oil and butter): Heat a large skillet over medium-high heat. Melt the butter with the olive oil. 
    • Add the onions and coat: Transfer all of the onions into the pan and evenly coat in the butter-oil mixture. 
    • Add salt and reduce the heat slightly: After 10 minutes of cooking, sprinkle a pinch of salt over the onions and toss to coat. Reduce the heat to medium. 
    • Allow onions to cook, stirring every so often: Allow the onions to cook, stirring about every five minutes or so, to ensure the onions do not burn or stick to the pan. *Do not over-stir or the onions will not brown. Add a little extra oil or a small amount of water if you find that the onions are burning. Cook for 20-30 minutes, until brown in color and desired doneness, is achieved. 
    • Store onions in an airtight container in the refrigerator for up to one week.

    Notes

    • You do not have to use both olive oil and butter, you can choose to use one of the other. If using just olive oil, start with two tablespoons and go from there. 
    • See the blog post for details on what type of skillet to use. 

    Nutrition

    Calories: 460kcalCarbohydrates: 76gProtein: 9gFat: 16gSaturated Fat: 3gCholesterol: 3mgSodium: 111mgPotassium: 1222mgFiber: 9gSugar: 51gVitamin A: 59IUVitamin C: 48mgCalcium: 233mgIron: 3mg
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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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