How to Make Caramelized Onions

half caramelized onions, half raw onions in a pan

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How to Make Caramelized Onions

Caramelized onions don't have to be hard -- with a little know-how and the right ingredients you'll have a pan full of deliciousness. I’m talking perfectly golden, melt-in-your-mouth onions cooked low and slow for just the right amount of sweetness and depth. Whether you're topping a burger, adding them to pasta or soup, or enjoying them all on their own, they’re the kind of thing that’ll take your meal from good to wow.

Prep Time10

Cook Time45

Total Time55

Course: Veggies

Cuisine: French

Servings: servings

Calories: 67kcal

Author: Eden Westbrook

Ingredients

5 large yellow onions thinly sliced
4 tablespoons butter
1 tablespoon light brown sugar
¼ cup broth vegetable or beef
kosher salt to taste
freshly cracked black pepper to taste

Instructions

Peel the onions and slice them thinly. The thinner the slices, the quicker and more evenly they’ll caramelize.
5 large yellow onions
In a large cast iron skillet or sauté pan, melt the butter over medium heat. Add the sliced onions to the pan and stir to coat them evenly in the butter. Cook, stirring occasionally, for about 10-15 minutes, until the onions start to soften and turn golden.
4 tablespoons butter
Sprinkle the brown sugar and a pinch of salt over the onions and stir to combine. This will help the onions caramelize and develop that beautiful deep, sweet flavor. Continue to cook for another 10-15 minutes, stirring occasionally to prevent burning on the bottom.
1 tablespoon light brown sugar
Once the onions have softened and started to caramelize, pour in the broth. Stir to scrape up any delicious caramelized fond stuck to the bottom of the pan. This will add even more flavor to the onions.
¼ cup broth
Let the mixture cook for another 15 minutes, or until the onions are deeply caramelized, tender, and the liquid has mostly evaporated. Season with salt and freshly cracked black pepper to taste.
kosher salt, freshly cracked black pepper
Once the onions are perfectly caramelized, remove from heat.

Notes

Makes about 4 cups of caramelized onions.

Please take the timing as a guideline, it can change off the exact temperature of your burner, the width of your pan, the ripeness of the onions. We're looking for color more than anything.

Chef Tips

- If the onions start sticking, add a little more butter or oil to prevent the onions from burning. Stir occasionally to keep things from getting stuck to the pan.

- Give them space. Make sure you’re using a wide pan. Too many onions crammed together will steam instead of caramelize. Give ‘em room to cook down and brown.

- If they taste bitter, the heat was likely too high. Lower the heat and keep cooking slowly, or add a pinch of salt or sugar to balance it out.

- Use a cast-iron skillet. If you have one, a cast-iron skillet is perfect for caramelizing onions. It holds heat evenly and helps get that rich, deep color without burning the onions.

- For extra flavor, throw in a few sprigs of thyme or a bay leaf while the onions cook. It adds a lovely herby note that complements the sweetness of the onions.

Storage Instructions:

Once your caramelized onions are fully cooled, transfer them to an airtight container. They’ll keep in the fridge for about 5-7 days.

Freezing Instructions:

1. Cool Completely: Let your caramelized onions cool completely before freezing to prevent moisture buildup.

1. Portion It Out: Divide them into smaller portions if you don’t plan on using the whole batch at once. You can use ice cube trays for smaller portions or freezer bags for larger ones.

1. Freeze: Once portioned, place the onions in a freezer-safe container or zip-top freezer bag. Make sure to squeeze out as much air as possible to avoid freezer burn.

Store for Up to 3 Months: Frozen caramelized onions can be kept in the freezer for up to 3 months. When you’re ready to use them, just thaw in the fridge overnight or heat them directly from the freezer in a pan with a splash of broth or water.

Nutrition