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Caramelized Onions
Learn how to make caramelized onions with this simple recipe.
Ingredients
- 2 tablespoons butter or oil (or a 50/50 mix)
- 3 medium onions, sliced
- 1 teaspoon fine sea salt
- water, as needed
Instructions
- Add the onions. Heat the oil in a large sauté pan over medium heat. Add the onions, sprinkle evenly with the salt, and stir to coat.
- Soften. Sauté the onions, stirring occasionally, for 5 minutes or until softened.
- Caramelize. Reduce heat to medium-low. Spread the onions out in an even layer and continue to cook, stirring every 2-3 minutes, so that the bottom layer can caramelize in between stirring. Anytime the onions begin to dry out, simply add in a tablespoon or two of water and use a wooden spoon to scrape up any browned bits that have collected on the bottom and stir them in with the onions. If the onions seem like they may begin burning at any point, reduce the heat to low.
- Finish. Continue cooking and stirring the onions until they have reached your desired level of caramelization, generally about 45 minutes to reach a golden brown caramelization, and 55 to 60 minutes to reach a deep brown caramelization.
- Serve or store. Remove pan from heat. Serve the onions immediately. To store, let the onions cool until they reach room temperature, then transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Did you make this?Let me know how it turned out in the comments below!
It’s as though we planned our posts to be timed together today!! <3
I’m with you, onions have always been one of my very favorite foods! I caramelized onions a foot high on my Blu cheese bunless burgers! Gorgeous photos!
Great Idea! When I read your post I had an epiphany, I never had thought to freeze them before! I’m always skeptical on what to freeze/what not to freeze but I will keep this one in mind! Thank you for enlightening me today :)
Great tutorial Ali! Love you mom’s idea of freezing them to be available when you need them.
I am picturing these over a steak. Mouth. Watering.
Oh my word! WANT. THAT. NOW.
I am looking forward to the crock pot version!!! I am SO impatient and every time I start cooking these bad boys I burn the pan because I get sidetracked. Needless to say, a crock pot version would be most helpful since caramelized onions LITERALLY go on everything.
LOVE this tutorial! My husband is onion CRAZY, so these will be great on top of just about…anything. Can’t wait to try!
I’m drooling over here this morning over these beauties. I do love caramelized onions…I’m hoping you put these into something really good to share!
I make a huge batch of caramelized onions and freeze portions of them in zip bags. Great to use on pizza, whatever.
How long are they good for in the feezer?
GAH! I can practically smell these babies THROUGH THE SCREEN!
Caramelized onions are my favorite, and this is SUCH a great tutorial! Pinned :)