Caramelized onions are sweet, flavorful, and oh so addictive. Today I’m sharing easy directions for How to Make Caramelized Onions. They’re easily made in a skillet on the stovetop and take just a few ingredients.
Sweet caramelized onions jazz up salads, soups, sandwiches and burgers, pizza, pasta, and appetizers. Packed with natural flavor and oh so delish! Leftovers refrigerate or freeze beautifully.
They were so easy to make. I mounded the warm caramelized onions on a melty brie round. We dipped crackers and veggies for an easy, impromptu appetizer with a glass of white when Jon got home.
I’ve told you this before, and it’s somewhat embarrassing to my kids, but I sometimes wear ski goggles in the kitchen. (I know, PICTURES, right?) I’ve got super-sensitive eyes and cry like a baby with onions. So there’s my quick, go-to, FREE solution. (I try to refrain from the goggles when the kids’ friends are over. LOL.)
Major Kitchen Remodeling Stories
If you follow along here, you know we’re in the middle of a major kitchen remodel right now. Things are coming along well, and cabinet installation began this morning. I wasn’t sure if I’d even be able to post this week with all the chaos, so last week, I whipped up a batch of these yummy caramelized onions to share.
Some humorous things have happened during our kitchen remodel this week. It’s totally like tent camping, and I’m not exactly a camper. Or a good one anyway. Scrounging to find the saran wrap and foil, baking soda, and salt. Digging through boxes and bags piled high on the dining room table to find the mac and cheese box.
Searching in vain for the elusive cord to the electric skillet. (Grrr…) Attempting to wash a large salad bowl in a microscopic downstairs bath sink because I’m too lazy to walk upstairs to the guest bathtub one more time. It’s been an adventure living without an oven, cooktop, or kitchen sink for days on end!
The funniest thing that happened so far this week was seeing one of our contractors attempt to connect his phone to Bluetooth using Hudson’s speech device. SO FUNNY. I think he thought it was an i-pad. Priceless.
How To Caramelize Onions
- Heat olive oil and butter in a pan over medium heat until just sizzling. Slice onions end to end with a sharp knife and add those into the preheated pan.
2. Reduce the heat to medium-low and stir every 2-3 minutes, making sure they are slowly getting golden brown and soft.
3. So just go slow and let the onions brown on the bottom for a few minutes in between, stirring. Then scrape up the onions and yummy baked on caramelized bits each time you stir.
Tips on How to Make Caramelized Onions:
- Always caramelize onion on medium-low heat – they take about 30 -45 minutes to caramelize, so the main thing to keep an eye on is stirring every 3-5 minutes and wait until the onions have reached dark golden brown color.
- Don’t stir too often – let the onions brown on the bottom before you stir. (Just don’t let them burn!)
- Add a splash of balsamic vinegar at the end for extra flavor.
- The best onions to use are yellow and sweet onions.
- You can add a little pinch of sugar if they’re not sweet enough for you. I don’t usually do that.
- If you have extra caramelized onions – lucky you! You can refrigerate caramelized onions in a container with a tight-fitting lid or covered with plastic wrap for up to 5 days or freeze up to 3 months.
More Delicious Appetizers:
How To Bake Bacon in the Oven
Chipotle Guacamole Recipe
Peach and Blueberry Salsa
Bacon-Wrapped and Stuffed Jalapeños
How to Make Caramelized Onions
Ingredients
- 3 medium sized onions sliced into thin wedges, end to end
- 2 teaspoons olive oil
- 1 teaspoon butter
- sea salt
- water
- Optional: sugar balsamic vinegar
Instructions
- Heat butter and olive oil on medium heat on the stovetop in a large frying pan until sizzling.
- Add onions and stir well to coat.
- Cook for 2-3 minutes, then stir.
- Allow the onions on the bottom of the pan to brown well, but not burn.
- Then stir again, scraping up all the dark bits formed on the bottom of the pan each time.
- When onions become dry, add a little bit of water - several tablespoons at a time.
- Keep doing this, for 30 - 45 minutes, or until you have deep, dark caramelized onions.
- Salt onions to taste.
- Optional: add a pinch of sugar to sweeten if needed, or a splash of balsamic vinegar for extra flavor.
Notes
- For best results use yellow and sweet onions.
- Make sure you have your meat to medium-low all the time.
- Don't stir too often, let the onions caramelize for a few minutes then stir.
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Louise Achor says
They look yummy!
Susie Mandel says
Ooh, I love the idea of balsamic vinegar at the end! Can’t wait to try that.
Barb Ruka says
Love caramelized onions, but never thought of some balsamic vinegar which I love! Thanks for the tip! (By the way, our floors were refinished yesterday!)
Allie says
Oh Barbara – I’m so happy for you re:the floors, you’re making great progress. Our cabinets are about half-way in. I was hoping we wouldn’t have to refinish the floor, but it may be unavoidable. Construction is so messy.
puja says
I love caramelized onion, due to its sweet taste. Most of the time I prepare this and add it to the cottage cheese gravy or any rice recipe. Have a lovely weekend my dear friend. 🙂
Barbara Child says
Yum! You’re certainly challenged to cook without a kitchen!! What a pioneer!
Priya @priyascurrynation says
I love caramelized onions. it gives unquie flavor to the recipe. my biryani is incomplete without this. lovely share .. 🙂
Tracy says
Those pictures are making me crave caramelised onions! With balsamic vinegar….yum! Thanks for sharing your recipe. I did not expect you to be blog cooking during this Reno!! You are a pioneer woman! Not too much longer before your new kitchen will be in full use! Yay!,