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Here is my simple method for how to make perfectly caramelized onions. Use caramelized onions as pizza topping, for pasta, for onion dips and many other recipes.
How to caramelize onions
- Thinly slice 3 large onions.
- To a large skillet add 1 tablespoon olive oil on high heat. When oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
- Continue cooking the onions for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Add a little bit of water if they start to stick.
- Total, by now you should have cooked onions for 30 minutes.
- Remove the pan with caramelized onions from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
- Using spatula, stir the caramelized onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
Ways to use caramelized onions
- Caramelized onions can be such a nice side kick to so many dishes: from pasta to grilled meats and hamburgers; as a topping over pizzas or a condiment in salads.
- I use caramelized onions a lot in my cooking, such as incaramelized onion and mushroom pasta and mac and cheese with bacon and caramelized onions - both recipes are delicious and highly recommended!
- The options and versatility of caramelized onions are endless! For example, have you ever tried caramelized onions in a quiche or a tart? Or, in a French onion soup? What about caramelized onion dip? The subtly sweet flavor of the caramelized onions combined with the savory is so addicting!
4.80 from 20 votes
How to make caramelized onions
The options and versatility of caramelized onions are endless! Use them in a quiche or a tart, in a French onion soup. The subtly sweet flavor of the caramelized onions combined with the savory is so addicting! This recipe has detailed instructions on how to caramelize onions perfectly.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories per serving 98 kcal
Author: Julia
Ingredients
- 2 tablespoons olive oil
- 3 onions medium or large, sliced
- pinch of salt
- 1 tablespoon balsamic vinegar
Instructions
Heat 2 tablespoons olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
Continue cooking the onions for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Add a little bit of water if they start to stick. Total, by now you should have cooked onions for 30 minutes.
Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
Nutrition
Nutrition Information
How to make caramelized onions
Amount per Serving
Calories
98
% Daily Value*
Fat
11
%
Saturated Fat
1
g
6
%
Sodium
4
mg
%
Potassium
120
mg
3
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
4
%
Vitamin C
6.1
mg
7
%
Calcium
19
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword caramelized onions, how to caramelize onions
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Reader Interactions
Comments
tisha @ quiltytherapyUsed this recipe to make my first caramelized onions. Simple and easy to follow. Thank you!
Reply
- Eileen Williamson
Fed up of trying to make something different for our main meal at night....but has to be quick & easy....cheers
Reply
- Miriam
I've used caramelized onions to top scrambled eggs. And to remove a single serving from the pan, a spaghetti fork is just the thing
Reply
- Lindsay
looks yummy, i cant wait to try it!
Reply
- Julia
Enjoy!
Reply
- Ramon Hernandez
Can they be stored to be also eaten another day with a different food: chicken, fish, steaks, fajitas?
Reply
- Maureen
I think the brown coloring could be from the balsamic. Ingredient list says 1 T but directions say a pinch. Less I guess might keep them lighter
Reply
- Julia
The onions will brown even before adding a pinch of balsamic vinegar. It's the sugars in the onions that caramelize in the process and produce this rich brown color.
Reply
- Kate
Mine look so much more brown than the picture! I followed the instructions to a T. They aren't burned. Just really brown and they have cooked down a lot. Is that OK? I did get a lot of black char on the bottom of the pan, but the onions themselves aren't burned or charred much at all. Looking for some validation that I did it OK, or if I messed up! Planning to use them in one of your recipes tomorrow. Thank you.
Reply
- Julia
Sounds like you did everything right! The onions will brown a lot because of the sugars in the onions that caramelize in the process and produce this rich brown color. The onions also reduce in volume tremendously as you cook them. So, yes, the caramelized onions themselves should not be burnt, they should have a rich brown color and a rich sweet flavor.
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