Here is my simple method for how to make perfectly caramelized onions. Use caramelized onions as pizza topping, for pasta, for onion dips and many other recipes.
How to caramelize onions
- Thinly slice 3 large onions.
- To a large skillet add 1 tablespoon olive oil on high heat. When oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
- Continue cooking the onions for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Add a little bit of water if they start to stick.
- Total, by now you should have cooked onions for 30 minutes.
- Remove the pan with caramelized onions from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
- Using spatula, stir the caramelized onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
Ways to use caramelized onions
- Caramelized onions can be such a nice side kick to so many dishes: from pasta to grilled meats and hamburgers; as a topping over pizzas or a condiment in salads.
- I use caramelized onions a lot in my cooking, such as in caramelized onion and mushroom pasta and mac and cheese with bacon and caramelized onions – both recipes are delicious and highly recommended!
- The options and versatility of caramelized onions are endless! For example, have you ever tried caramelized onions in a quiche or a tart? Or, in a French onion soup? What about caramelized onion dip? The subtly sweet flavor of the caramelized onions combined with the savory is so addicting!
How to make caramelized onions
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
The options and versatility of caramelized onions are endless! Use them in a quiche or a tart, in a French onion soup. The subtly sweet flavor of the caramelized onions combined with the savory is so addicting! This recipe has detailed instructions on how to caramelize onions perfectly.
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 98 kcal
Ingredients
- 2 tablespoons olive oil
- 3 onions medium or large, sliced
- pinch of salt
- 1 tablespoon balsamic vinegar
Instructions
- Heat 2 tablespoons olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
- Continue cooking the onions for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Add a little bit of water if they start to stick. Total, by now you should have cooked onions for 30 minutes.
- Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
Nutrition Facts
How to make caramelized onions
Amount Per Serving
Calories 98 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 120mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Vitamin C 6.1mg7%
Calcium 19mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Fed up of trying to make something different for our main meal at night….but has to be quick & easy….cheers
I’ve used caramelized onions to top scrambled eggs. And to remove a single serving from the pan, a spaghetti fork is just the thing
looks yummy, i cant wait to try it!
Enjoy!
Can they be stored to be also eaten another day with a different food: chicken, fish, steaks, fajitas?
I think the brown coloring could be from the balsamic. Ingredient list says 1 T but directions say a pinch. Less I guess might keep them lighter
The onions will brown even before adding a pinch of balsamic vinegar. It’s the sugars in the onions that caramelize in the process and produce this rich brown color.
Mine look so much more brown than the picture! I followed the instructions to a T. They aren’t burned. Just really brown and they have cooked down a lot. Is that OK? I did get a lot of black char on the bottom of the pan, but the onions themselves aren’t burned or charred much at all. Looking for some validation that I did it OK, or if I messed up! Planning to use them in one of your recipes tomorrow. Thank you.
Sounds like you did everything right! The onions will brown a lot because of the sugars in the onions that caramelize in the process and produce this rich brown color. The onions also reduce in volume tremendously as you cook them. So, yes, the caramelized onions themselves should not be burnt, they should have a rich brown color and a rich sweet flavor.
What type of Onions did you use?
Plan on trying this evening as I love caramelized onions on many main entrees. I aapparently always used too much oil.
Enjoy! I love using caramelized onions on main courses too. I used them for pasta dish in this recipe: Spinach Mushroom Pasta with Caramelized Onions.
I freeze the caramelized onions in 1/3 cup packages so I always have some on hand.
Great idea!
ingredients lists 2 T butter
But recipe only uses 1 T
could you please clarify?
Thanks!
Use 2 tablespoons! I just corrected the recipe.
i don’t see any reference to butter in recipe or instructions …
I meant olive oil!
Butter or Olive oil?
Saw your comment.
Made these yesterday as a topping for pasta. will make again.