Caramelized Onions are slow cooked onions cooked down until they turn a golden saucy brown color. They develop a sweet flavor once cooked down and browned and the process is a great way to bring out the best flavor in an onion.
Caramelized Onions are a delicious condiment recipe to enjoy on burgers, sandwiches, as a side to your favorite protein or on top of a grilled steak. I love to have them on hand in the fridge and a quick warm up in the microwave and they are ready for your enjoyment!
What You Need To Make Caramelized Onions
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Onions, yellow onions or a sweet onion like the vidalia are the best onions to use when making caramelized onions.
I like to use a combination of butter and olive oil. The butter adds flavor, but the olive oil prevents the butter from burning.
Water, I keep a small measuring cup of water next to the skillet when cooking. This is to help deglaze the pan when the onions begin to dry out.
Brown Sugar adds a depth of flavor and sweetness to the caramelized onions.
Large skillet, do not use non-stick. A skillet like this one is best.
Tips for Making Caramelized Onions and Substitution Suggestions
- To cut the onion, cut from the top down to the root. Cut the root out by making a v in the root section. Then slice on the long side of the onion.
- When adding onions to the skillet, add only a handful at a time, stirring and allowing a little bit of time between adding more onions. This will prevent overcrowding.
- Use water to help speed the process up, the water will not only deglaze the pan, but it will cause steam that helps cook the onions quicker.
- Eliminate the brown sugar if you want to make these keto and low carb. Or, substitute golden monkfruit for the brown sugar.
- Substitute olive oil for the butter for a vegan recipe.
- Elminate all fat for a fat free recipe. Just be sure to cook the onions very low and slow and use a little bit of water to help them along.
Other Condiment Recipes To Enjoy
Thousand Island Salad Dressing
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How to make caramelized onions
Ingredients
- 2 large onions sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil and butter in a large skillet over medium heat until melted.
- Gradually add the onion slices one handful at a time, stirring after each addition.
- Cook the onions over medium-low heat for 15 minutes, stirring every few minutes, until golden in color. Add a splash of water if the onions start to cook off the liquid they release to keep them from burning.
- Stir in the brown sugar and cook for 30 seconds. Turn off the heat and cool. Store in an airtight container in the refrigerator for up to 1 week.
Video
Notes
Tips and Substitutions
- To cut the onion, cut from the top down to the root. Cut the root out by making a v in the root section. Then slice on the long side of the onion.
- When adding onions to the skillet, add only a handful at a time, stirring and allowing a little bit of time between adding more onions. This will prevent overcrowding.
- Use water to help speed the process up, the water will not only deglaze the pan, but it will cause steam that helps cook the onions quicker.
- Eliminate the brown sugar if you want to make these keto and low carb. Or, substitute golden monkfruit for the brown sugar.
- Substitute olive oil for the butter for a vegan recipe.
- Eliminate all fat for a fat free recipe. Just be sure to cook the onions very low and slow and use a little bit of water to help them along.
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