🧅 How to Caramelize Onions
Caramelized onions are deeply flavorful, sweet, and melt-in-your-mouth tender. Whether layered on burgers, stirred into soups, folded into dips, or served on toast, they bring next-level umami and richness to any dish.
Equipment
- Large heavy-bottomed skillet or sauté pan (stainless steel or cast iron preferred)
- Wooden spoon or silicone spatula
- Knife & cutting board
Ingredients
- 2 large yellow or sweet onions thinly sliced
- 2 tablespoons olive oil or unsalted butter or a combo
- Pinch of salt
Optional:
- 1 teaspoon sugar to speed up browning
- Splash of water or broth to deglaze pan
- 1 teaspoon balsamic vinegar for extra depth at the end
Instructions
Slice the Onions
- Peel and thinly slice onions (1/8 to 1/4-inch thick). Uniform slices help ensure even cooking.
Heat the Pan
- In a large skillet over medium heat, add olive oil, butter, or a mix of both.
Add Onions
- Once the oil is shimmering, add the onions and a pinch of salt. Stir to coat evenly in the fat.
Cook Low and Slow
- Reduce heat to medium-low or low. Stir the onions every 5–10 minutes. As they soften, they’ll release moisture, then start to brown.
Deglaze as Needed
- If onions stick or brown too fast, deglaze with a splash of water or broth and scrape up browned bits.
Optional Enhancements
- Add sugar after 20 minutes if your onions aren't sweet enough.
- Add a splash of balsamic vinegar or wine near the end for complexity.
Finish & Store
- After 35–50 minutes, onions should be deep golden brown and soft. Let cool and store or use immediately.
Notes
💡 Tips for Success
Don’t rush! Low heat = better flavor and texture. Avoid nonstick pans—they don’t brown onions as well. A wide skillet helps onions cook evenly and brown better.
Don’t rush! Low heat = better flavor and texture. Avoid nonstick pans—they don’t brown onions as well. A wide skillet helps onions cook evenly and brown better.