Learn how to caramelize onions in just a few minutes, with very little effort! They are the perfect addition to dips, burgers, tacos and more!
Caramelized onions are easy to make with just two ingredients, and these onions are a great addition to so many recipes!
It seems like such a simple thing, right? Well, I’m often asked how to caramelize onions and it’s one of those things I just do, without thinking about.
Kind of like how my grandma baked – a little of this, a pinch of that. I realized when trying to explain to my sister that I should share how to caramelize onions in a little more detail.
These onions are super simple to make and the final results are slightly sweet onions that have retained their juices. I find the best recipes that you use time and time again are often the simplest, and this one in particular makes an appearance on a weekly basis in our house!
The best part? You just need two basic ingredients to make these melt-in-your-mouth onions!
Why You’ll Love These Onions
- So easy
- Pantry ingredients
- Perfect topping for so many recipes
- Keep well in fridge or freezer
Ingredients for Caramelized Onions
- Onions – The best onions for caramelizing are your favorite kind! White, yellow, or red onions all work beautifully in this recipe. Shallots also caramelize well. Learn how to cut an onion here!
- Oil – Vegetable oil, olive oil or butter
How to Caramelize Onions
- Slice Onions – I generally use two raw onions because one is never enough. It may seem like a lot when they are raw, but once they caramelize, they reduce significantly in size.
- Sauté – Place them in your pan over medium heat. I frequently use my cast iron skillet, but any will do. Allow the butter to melt or the oil to heat, then add the onoins and toss using my secret weapon – tongs. Allow to simmer for 10 minutes.
- Caramelize – Stirring occasionally, caramelize for another 10 minutes and up to half an hour longer. Depending on how caramelized you’d like them to be, you can cook them on low for up to one hour in total.
Variations
Brown Sugar – Add in a tablespoon of brown sugar.
Balsamic Vinegar – Deglazing with balsamic helps release any of those yummy browned bits from the bottom of the pan..
Cayenne – Add a 1/2 teaspoon of cayenne to spice it up.
Oil – Instead of butter, caramelize your onions in any type of oil.
Serving Suggestions
There’s rarely a week when I don’t have a big batch of onions cooking to make something fabulous! These onions are not just for French Onion Soup or Onion Dip, they truly add an amazing flavor to liven up any meal!
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Onions are sweet by nature before cooking, and caramelizing is the process of drawing those sugars in the onions out slowly as they cook.
What is the difference between caramelized onions and sauteed onions?
Browning is a much quicker cooking process, and while it works to soften the onions, it doesn’t bring out the same sweet caramelized flavor. Caramelizing takes anywhere from 20 minutes to an hour, depending on how low and slow you cook your onions.
Why are my onions not caramelizing?
Don’t pack too many in the pan! This creates too much steam and won’t allow them to break down and brown, which brings the caramelized sugars to the surface.
What is the best way to slice onions for caramelizing?
I like to slice my onions into 1/4-inch thin slices. They do not have to be perfect but try and keep them relatively uniform, so they cook evenly.
Why are my onions burning instead of caramelizing?
Burning of the onions often occurs when the heat is too high. Cooking them low and slow allows enough time for the onions to release their natural sugars, resulting in that beautiful color and delicious flavor.
Can I use bacon fat instead of butter?
Absolutely! Using leftover bacon grease will add another layer of flavor.
Dietary Considerations
Caramelized onions are naturally gluten, dairy, and nut-free. You can make them vegan by substituting the butter with plant-based cooking oils like olive, avocado, sunflower, canola, sesame, or flaxseed oil.
More Cooking Guides
How to Caramelize Onions
Ingredients
- 2 large yellow onions
- 2 tablespoons extra virgin olive oil or vegetable oil
Instructions
- Slice onions and put them in a pan over medium heat.
- Drizzle with vegetable oil, then toss to coat. Cover the onions with a lid and cook for 10 minutes.
- Stir the onions, replace the lid and let them continue to caramelize for another 10 minutes.
- Stir and continue cooking for another 5 minutes, when golden brown and soft.
Julie’s Tips
Tips
- Oil – Don’t use more than 2 tablespoons of oil or butter, or the sautéed onions can become too greasy. Be sure to put a lid on the sauté pan – this speeds up the cooking and helps the onions retain their moisture.
- Make them Vegan – To make the onions vegan, use a plant-based oil or butter.
- Depending on how caramelized you’d like them to be, you can cook your onions on low heat for up to one hour in total.
To Store
- Refrigerate – Once the onions are cooked, let them cool to room temperature and place them in an airtight container in the fridge and they will keep up to 7 days. You can then use them as is in recipes, or you can reheat them gently on the stovetop to serve.
- Freeze – Store in an airtight container or freezer bag for up to 3 months. Double wrap to avoid onion odor seeping into other frozen goods. If you want just a single serving of the onions, freeze them in ice cube trays and just pop out a cube as needed.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
These look delicious! How long do they last in the refrigerator?
A few days in an air tight container. Enjoy!
My hubby love carmelize onions, he could eat them all the time 🙂
One of my favorite things to put caramelized onions on is grilled cheese… or pretty much any sandwich. 🙂
Yes! It makes them ridiculously good, doesn’t it!
Caramelized onions add so much flavor to so many things. LOVE!
I’m a huge fan of caramelized onions—and I’ve never thought of using the lid to reduce the need for more oil. Brilliant!!!
The lid works like a charm, I’ve been doing it for years. It also helps reduce cooking time and that helps keep the onions tender not dried out.
So true, Michele! Have a great weekend!