How to Make Perfect Caramelized Onions
Sweet, savory, and full of flavor – these caramelized onions are a kitchen staple!
Ingredients
- 4 large yellow onions or white/red onions
- 2 tbsp butter or olive oil or 1 tbsp each
- ½ tsp salt
- ½ tsp sugar optional, for extra sweetness
- ¼ cup water broth, or balsamic vinegar (for deglazing, optional)
Instructions
- Slice the Onions:
- Cut onions in half root-to-tip, peel, and slice thinly (¼-inch thick).
- Heat the Pan:
- Place a large, heavy-bottomed skillet over medium-low heat. Add butter or oil.
- Cook the Onions:
- Add sliced onions to the pan. Stir to coat in fat, then sprinkle with salt (and sugar if using).
- Caramelize Low & Slow:
- Cook uncovered for 35–45 minutes, stirring every 5–7 minutes. Onions will soften, turn golden, and develop a jammy texture.
- Deglaze (Optional):
- If onions stick, add a splash of water, broth, or balsamic vinegar. Scrape up browned bits for extra flavor.
- Taste & Adjust:
- Once golden brown and sweet, taste and adjust seasoning. Add a pinch of sugar if desired.
- Serve or Store:
- Use immediately or store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Butter vs. Oil: Butter adds richness; oil prevents burning. Use both for the best results!
- Storage Tips: Freeze in small portions for easy use in soups, pasta, or sandwiches.
- Optional Add-Ins: Try balsamic vinegar, garlic, or red pepper flakes for a flavor twist.