Reasons to Try This Recipe
Caramelized onions can add sweetness and depth of flavor to a wide variety of foods, which is why they’re a top choice on our list of ways to elevate dishes like grilled steak, burgers, pizza, pasta, soups, and sandwiches. Preparation is easy, and the ingredient list is minimal – just onions, oil, salt, and a pinch of sugar. The only other thing you need is patience because the secret to making delicious caramelized onions is to cook them slowly over low heat.
Key Ingredient: About the Onions
When we make caramelized onions, we prefer to start out with varieties of onions that are already sweet, like Vidalia, Maui, Walla Walla, or Texas Sweets. However, conventional yellow or white onions will work just as well and will likely be a little more economical.
Common Questions About Caramelized Onions
Before we get into the step-by-step instructions for our caramelized onion recipe, here are the answers to some frequently asked questions.
Sautéed onions (chopped or sliced) are often used as a base for sauces and stir-fries. They’re cooked over medium-high heat for a relatively short time (usually 5 to 7 minutes) until they soften, become translucent, and develop a little golden color. Caramelized onions are generally used as a topping or flavor enhancer in other dishes. They’re thin-sliced and cooked over medium-low heat for a longer time so they develop a deep brown color, sweet, rich flavor, and a jam-like consistency.
Onions contain enough natural sugars to caramelize without adding extra, but we like to add a pinch of sugar to boost the browning midway through the recipe.
Even though caramelized onions are cooked over low to medium heat, a neutral oil (canola or avocado) with a reasonably high smoke point is what we recommend. However, depending on how you plan to use them, you could use a light olive oil or a combination of butter and oil.
Small amounts (a tablespoon or two) of liquid may be added during cooking to deglaze the pan to keep the onions from sticking to the bottom. As far as the type of liquid goes, we use water in order to retain the pure sweetness of the onions, but once again, depending on how you plan to use them, a little wine or broth might make a nice addition to the onions’ flavor profile. Use your best judgment and remember to keep the quantity of liquid small regardless of the type.
Because caramelized onions are already soft, they freeze very well with little or no change to flavor or texture. Allow the onions to cool completely, pack into freezer containers or drop small portions onto a parchment-lined baking sheet, flash freeze, and transfer to freezer bags.
How to Make This Recipe: Step-By-Step
The following step-by-step recipe makes about 1 cup of caramelized onions.
- Peel the onions, cut them into thin slices, and separate them into rounds.
- Heat the oil in a large sauté pan over medium-low heat until melted. Swirl to coat the bottom of the pan.
- Add the onions and stir them to coat. Cover the pan and cook for 12 to 15 minutes, stirring occasionally.
- Remove the cover from the pan, raise the heat to medium, sprinkle the onions with salt and a pinch of sugar, and stir.
- Continue cooking, uncovered, for 30 to 35 minutes, stirring often to loosen any browned bits that may accumulate on the bottom of the pan.
- If you find the onions are sticking, add some water (or other liquid – see notes), 1 or 2 tablespoons at a time. You may also want to turn down the heat a bit.
- The onions are done when they turn a deep golden brown and have reached a jam-like consistency.
- If you’re not planning to use them immediately, caramelized onions can be refrigerated for up to 5 days in a tightly sealed container. You can also freeze caramelized onions. See the FAQs above for instructions.
Tasty Ways To Use Caramelized Onions
- Use them to top a grilled burger, then melt a slice of cheese over the top.
- Add them along with crispy bacon strips to your favorite grilled cheese sandwich.
- Spread them on a grilled steak after it’s been turned once. Top with a little crumbled blue cheese and finish grilling.
- Stir them into balsamic vinaigrette and toss with baby spinach. Add croutons and bacon bits for an easy, tasty salad.
- Combine them with sautéed mushrooms and grated cheddar cheese and use the combination as a filling for omelets.
- Brush store-bought garlic naan with balsamic vinaigrette, then top with caramelized onions, diced smoked chicken sausage, sautéed mushrooms, and shredded Muenster cheese. Bake at 400°F until browned and bubbly.
Do you know a great way to use caramelized onions? Let us know in the comments below!
How to Make Caramelized Onions
Ingredients
- 2 pounds onions, preferably sweet (see notes)
- 1-1/2 tablespoons vegetable oil
- 1/2 teaspoon salt
- Pinch sugar
- Water, or other liquid (see notes)
Instructions
- Peel the onions, cut them into thin slices, and separate them into rounds.
- Heat the oil in a large sauté pan over medium-low heat until melted. Swirl to coat the bottom of the pan.
- Add the onions and give them a stir to coat. Cover the pan and cook for 12 to 15 minutes, stirring occasionally.
- Remove the cover from the pan, raise the heat to medium, and sprinkle the onions with salt and a pinch of sugar. Stir.
- Continue cooking, uncovered, for 30 to 35 minutes, stirring often to loosen any browned bits that may accumulate on the bottom of the pan.
- If you find the onions are sticking, add some water (or other liquid – see notes), 1 or 2 tablespoons at a time.
- You'll know the onions are done when they turn a deep golden brown and have reached a jam-like consistency.
- If you're not planning to use them right away, caramelized onions can be refrigerated for up to 5 days in a tightly sealed container. See notes for freezing instructions.
Notes
How to Freeze Caramelized Onions
Because caramelized onions are already soft, they freeze very well with little or no change to flavor or texture. Allow the onions to cool completely, pack into freezer containers or drop small portions onto a parchment-lined baking sheet, flash freeze, and transfer to freezer bags.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great site.look forward to reading more tips.
Hello; I like caramelized onions a lot; one of our favorite lunch dishes is onion tart with caramelized onions; however, I have one remark – we never cover onions, we just fry them (to get rid off of the liquid) on a minimum flame.