Caramelized Onions Recipe

Sweet, savory, and incredibly versatile, these caramelized onions are slow-cooked to perfection, bringing out their natural sweetness and deep, rich flavor.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Condiment, Side Dish

Cuisine: American

Calories: 100

Ingredients Equipment Method Notes

Ingredients

4 large onions Peeled and sliced into thin half-moons.
4 tbsp unsalted butter For richness and to aid in browning.
1 tbsp olive oil To prevent butter from burning and help with sautéing.
1 tsp salt Helps draw out moisture for optimal caramelization.
1 tsp sugar Optional, helps to speed up the caramelization process.
to taste g freshly ground black pepper Add at the end to enhance flavor.

Equipment

Large Skillet

Method

Begin by peeling the onions and cutting them in half from root to tip. Slice each half into thin half-moons.
In a large skillet, heat the butter and olive oil over medium heat until melted and bubbly.
Add the sliced onions to the skillet and sprinkle with salt and sugar (if using). Stir well to coat the onions in the oil and butter mixture.
Cook the onions over medium heat, stirring occasionally, allowing them to soften and reduce for about 30 minutes.
If the onions start to stick to the bottom, turn down the heat slightly and add a splash of water to deglaze the pan, scraping up any browned bits.
When the onions are golden brown and caramelized, season with freshly ground black pepper to taste. Remove from heat and let cool slightly before serving.
Optionally, consider adding a splash of balsamic vinegar or wine during the last few minutes of cooking for an added layer of flavor.

Notes

These caramelized onions are a fantastic addition to burgers, sandwiches, pizzas, or as a side dish. For a deeper flavor, you can deglaze the pan with a splash of balsamic vinegar or red wine towards the end of cooking.