To caramelize onions, follow these steps for rich, sweet, deeply browned, and tender onions:
- Slice the Onions
Peel the onions and slice them evenly, about 1/8 to 1/4 inch thick. Uniform slices help them cook evenly
- Heat Fat in a Pan
Use a large skillet or cast-iron pan. Heat 2 tablespoons of olive oil or butter over medium heat until shimmering or melted
- Add Onions and Salt
Add the sliced onions and a pinch of salt to draw out moisture. Stir to coat them in the fat. Cook for about 5-10 minutes on medium heat, stirring frequently until onions soften and become translucent
- Reduce Heat and Cook Slowly
Lower the heat to medium-low or low. Continue cooking the onions, stirring every few minutes. If they stick or dry out, add a splash of water or broth to deglaze the pan and prevent burning
- Cook for 40 to 80 Minutes
Slowly cook the onions until they turn a deep golden to dark brown color and become very soft and jammy. This process takes patience-usually between 40 minutes to 1.5 hours depending on heat and pan size
- Optional: Deglaze for Extra Flavor
After caramelization, you can deglaze the pan with a little water, broth, balsamic vinegar, or wine to lift the browned bits and add flavor
- Serve or Store
Use immediately or store in an airtight container in the fridge for up to a week or freeze for longer storage
Tips for Best Results
- Use a wide pan so onions cook evenly in a single layer
- Stir often but not constantly to allow browning
- Adjust heat to avoid burning-lower if onions brown too fast
- Adding a bit of sugar or vinegar can enhance sweetness and depth but is optional
Caramelized onions add sweet, savory depth to soups, sandwiches, pizzas, pasta, dips, and more
. This slow cooking process transforms raw onions into tender, richly flavored caramelized onions that elevate many dishes
