This caramelized onion recipe is so easy to make. Use them as a secret ingredient that can take a dish from good to amazing!
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Most Important Item in Making Caramelized Onions
TIME! There is no way to rush a good caramelization on onions. They take the time they take to get that sweet, caramel-y finish. Plan at least an hour to get that perfect caramelized finish on the onions.
Basic Order of Operations
We said caramelizing onions was easy, and it is. Just three simple ingredients, a cast-iron skillet, and time.
- Peel the onions and slice them thin.
- Melt the butter in a large cast-iron skillet over medium heat. We use 1 Tablespoon butter for each large onion.
- Add the onions to the skillet and salt to taste.
- Cook on medium-low heat, stirring periodically, until onions reach a dark golden brown, caramel color.
How many onions should I use?
Caramelizing releases the liquid in the onions which significantly reduces their volume. Some very general guidelines for quantities are:
- 1 large, unpeeled onion weighs 300-340 grams (10-12 ounces)
- 1 large, thinly sliced onion is about 4 cups
- 1 large raw onion yields between ⅓ and ½ cup caramelized onions, approximately 100 grams
We like to caramelize a lot of onions at once and then store them for later use. Our largest cast iron skillet (14 inch) will hold 4 large onions.
Equipment
We find a mandolin very useful for slicing the onions. It gives a uniform size and is very quick and easy. No mandolin? A sharp knife will definitely work, just take your time and slice them as even as possible.
Cast-iron. We love non-stick pans for most things, but not caramelizing onions. In our tests, the onions in the cast-iron skillet were sweeter with more caramel-y goodness. They got gooey bits in the bottom of the pan while there were none in the non-stick pan. These bits are scraped off the pan when stirring the onions as they cook and add SO. MUCH. flavor to the finished onions!
Size of skillet. Use a large skillet, one that will easily hold the amount of sliced, raw onions. Onions contain natural sugar and release liquid when they cook. The combination of the natural sugar and liquid in the onions plus the heat is where that delicious caramelization comes from. If the skillet is too small, the onions tend to steam in the liquid before it evaporates.
If you don't have a skillet large enough for all of the onions you want to caramelize, use multiple skillets or make them in batches. Just remember the general rule; 1 Tablespoon butter to 1 large onion.
Riffs
We think caramelized onions are just about perfect with just onions, butter, and a pinch of salt. Almost any onion can be caramelized; red, sweet, yellow, white, pearl - they all work.
We do not recommend adding brown sugar as a means to 'speed up' the caramelizing process. The onions need time and heat to release the natural sugars in them to give that sweet flavor. Adding brown sugar doesn't hurt the onions, we just don't think it is necessary.
Make Ahead of Time
Caramelized onions are a great item to make ahead of time and have on hand for whenever they are needed. We caramelize onions in large batches and store them until needed. The amount of onions we can caramelize is restricted based on the size of our pan. You need a large pan to give the onions room to cook without steaming in the liquid they produce.
How to store caramelized onions?
Store caramelized onions in an airtight container in the fridge up to a week or in the freezer for up to 2 months. Freeze caramelized onions in small containers, or ice cube trays, for easy thawing when you only need a small amount. If using ice cube trays, once the onions are frozen, transfer to an airtight container.
How To Use Caramelized Onions
Let us count the ways!
- Make this homemade Caramelized Onion Dip. So much better than any store purchased!
- Add a Tablespoon or two to top grilled steaks.
- Add to your favorite stew.
- Use as a topping for burgers.
- Top sandwiches.
- Mix them in with scrambled eggs or a frittata.
- Add them to your favorite pastas.
- Add to soups.
- Make French Onion Soup.
Some Common FAQ's
No. You need the long, slow cook time to let the sugars develop in the onions. It is worth the wait!
Yes, but it isn't necessary. Let the natural sugar in the onions do the work for a great flavor and color.
No. Not if you want a true caramelized onion. A crock pot will steam the onions and soften them, but it won't give you that caramelization that is so delicious. An instant pot might have a saute mode, but it still won't give you that caramelization we are going for. Trust your cast iron skillet and stove top.
📖 Recipe
How To Caramelize Onions
- Total Time: 1 hour 5 minutes
- Yield: ¾ cups 1x
Description
This caramelized onion recipe is large enough for using in dips, soups, or freezing. So easy to make and delicious!
Ingredients
- 2 large onions
- 2 Tablespoons butter
- Salt to taste
Instructions
- Peel onions and slice them thin. We find a mandolin helps a lot with this step. No mandolin? Just use a sharp knife.
- Melt butter in a large cast-iron skillet over medium heat.
- Add a handful of onions to the skillet and stir for about a minute. Repeat until all onions are in the skillet.
- Add a pinch of salt and continue cooking, stirring periodically for about 20 minutes. Onions should be soft and just starting to get some golden color on them.
- Reduce heat to medium-low and continue cooking, stirring periodically. If the onions start sticking, add another teaspoon or two of butter and stir. Onions will continue developing a deep, golden brown color.
- Start watching closely after 40-45 minutes and continue stirring and cooking until onions are golden brown and caramel colored. Scrape up any caramel bits that form on the bottom of the skillet as you stir.
- Once they are a golden caramel color (you should see the caramelization in the bottom of the skillet), remove from the heat and cool.
- Store in an airtight container in the refrigerator up to a week or freeze for up to two months.
Notes
Don't rush. It takes time to get the sweet, caramelization on the onions, don't try to hurry the process. We like making a big batch to have on hand.
To freeze. Freeze the caramelized onions in small containers or ice cube trays for ease of defrosting small amounts to use. Once they are frozen, transfer them to an airtight container.
How to use. These onions add amazing flavor to so many dishes. Add some to sauce, soup, stew, or pasta. Top burgers, steaks, or sandwiches. Add to eggs or frittatas. Make Homemade Caramelized Onion Dip.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Component
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 27
- Sugar: 1.1 g
- Sodium: 98.2 mg
- Fat: 1.9 g
- Carbohydrates: 2.3 g
- Protein: 0.3 g
- Cholesterol: 5.1 mg
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