Here's how to caramelize onions so they're silky-sweet with a concentrated onion flavor and rich, smooth texture. As they slowly cook, their natural sugars turn into a delicious caramelized flavor, making them perfect for adding extra yum to lots of dishes.
When onions are properly caramelized, they become soft and spreadable, but you can still see each strand clearly. They turn a rich brown color all over and taste sweet and smooth with a little bit of onion flavor. As they cook, they shrink down to about a third of their original size because they lose most of their water.
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Recipe tips
Caramelizing onions toes a tricky line between browning and burning. It's important to stay near the skillet and stir often, scraping the bottom of the pan.
Just in case the onions start to burn, keep some water nearby and add a few tablespoons if you seem them starting to burn.
Slice the onions in a radial cut (see below). this will ensure that the the slices are all the same and will therefore, will cook evenly.
Be sure to use a large enough skillet, the key is to have a wide enough base so the onions have plenty of room to brown and cook.
Adding a pinch of granulated sugar will help the caramelization process along. It will give the onions a caramelized boost.
How to cut the onions
For even slices, use a radial cut for the onions.
1. Halve the onion and notch out the ends. (A)
2. Start cutting slices at an angle and following the natural curve of the onion. (B)
3. Adjust the angle of your knife, it should be at a 90° angle when you reach midpoint. (C)
4. Turn the onion and repeat with the other side. (D)
10 Ways to Use Caramelized Onions
Simple dishes let the sweetness of the onions shine through. I like to make a large batch of caramelized onions since there are so many different ways to use them, and they keep in the refrigerator for about a week. Here are 10 delicious ways to use them:
- Add to sandwiches, especially roast beef.
- Use as a pizza topping, along with some crumbled goat cheese or blue cheese and crispy bacon.
- Use as a topping for burgers (veggie burgers, too) and hot dogs.
- Mix them into Greek yogurt or sour cream, or creme fraiche for a quick and tasty dip.
- Add them to beef broth for an impromptu French onion soup - don't forget to top with toasted bread and melted cheese.
- Mix them into cooked rice, quinoa or lentils.
- Add to a beef or pork stew.
- Use them in a grilled cheese, try it with fontina cheese.
- Add to cooked pasta with some grated parmesan for a quick dish.
- Use as a topping for grilled chicken, steaks, or pork.
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How to Caramelize Onions
Ingredients
- 2 Tbs. olive oil
- 2 lb. Spanish onions or large yellow onions, peeled, trimmed, halved, and thinly sliced (about 8 cups)
- 1 tsp. kosher salt
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat, about 1 minute.
- Add the onions, sprinkle with the salt, and cook, stirring frequently, until they wilt completely and begin to stick to the bottom of the pan, 10 to 20 minutes (much of the onions' moisture will evaporate and the pan will begin to brown; the cooking time varies with the onions' moisture content).
- Reduce the heat to medium-low and cook, stirring and scraping the pan with a wooden spoon every few minutes. (If the pan begins to look like it's burning, add 2 tablespoons water, stir, and lower the heat a bit.)
- Cook, stirring and scraping and adding water as needed, until the onions are a uniform caramel brown, another 30 to 45 minutes. (If they haven't begun to brown much after 20 minutes, raise the heat to medium.) Add a couple of tablespoons of water and scrape the pan well.
- Use right away or spread the onions on a baking sheet and let cool to room temperature. Store in the refrigerator for up to one week.
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