Although caramelized onions take a little time to prepare, they are well worth the effort. Try them on pizza and hamburgers or served alongside your favorite steaks and roasted vegetables.

What Ingredients Do I Need?

  • yellow onions
  • unsalted butter
  • extra virgin olive oil
  • Sea salt and black pepper
  • balsamic vinegar

Why Make Them?

Even if you're not fond of raw onions, you should try caramelizing them. The long, slow cooking brings out a rich, sweet flavour.

You may not think of onions as a sweet food, but they really are full of sugar. Cooking them like this caramelizes that sugar, much like what happens when you roast carrots or other vegetables.

Using both unsalted butter and extra virgin olive oil adds even more levels of taste.

Try these on

  • on burgers instead of raw onion
  • as a base for onion soup
  • on pizza
  • as a side dish with just about any meat
  • with added mushrooms for a great variation
  • on sandwiches

You're going to find so many ways to use them!

How to Make Caramelized Onions

Remove both ends of onion and cut in half lengthwise. Turn one piece of onion onto flat side and cut into thin slices, working from one end to another. Repeat until all onions are sliced.

Caramelizedonions 1 -
Caramelized Onions 69

Melt butter in a large skillet over medium heat. Add onion slices to skillet and drizzle olive oil over the top. Season with salt and black pepper, to taste, and stir to combine.

Caramelizedonions 2 -
Caramelized Onions 70

Slowly cook the onions down over medium heat for 45 minutes to an hour. (Total cooking time will depend on how many onions were used, the sugar content in the onions, and how old they are). Stir the onions every 5 or 10 minutes while they are cooking to prevent scorching.

Onions partially cooked.
Caramelized Onions 71

Once the onions are done caramelizing, add balsamic vinegar to deglaze the pan. While the liquid is bubbling, gently scrape the bottom of the pan with a wooden spoon to incorporate the fond (the brown bits on the bottom of the pan) into the onions.

Onions softened.
Caramelized Onions 72

Season with additional salt and black pepper, if desired. Use immediately, or cool and store in the refrigerator for up to one week.

Onions fully softened.
Caramelized Onions 73
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A Cabin Full of Food: How to fill your pantry and use what you store
  • Beausoleil, Marie (Author)
  • English (Publication Language)
  • 294 Pages - 06/18/2018 (Publication Date) -...

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Caramelized Onions

Although caramelized onions take a little time to prepare, they are well worth the effort. Try them on pizza and hamburgers or served alongside your favorite steaks and roasted vegetables.

  • Author: Marie Beausoleil
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: North American

Ingredients

Units Scale
  • 3 yellow onions
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • Sea salt (to taste)
  • Black pepper
  • 1/3 cup balsamic vinegar

Instructions

  1. Remove both ends of onion and cut in half lengthwise. Turn one piece of onion onto flat side and cut into thin slices, working from one end to another. Repeat until all onions are sliced.
  2. Melt butter in a large skillet over medium heat. Add onion slices to skillet and drizzle olive oil over the top. Season with salt and black pepper, to taste, and stir to combine.
  3. Slowly cook the onions down over medium heat for 45 minutes to an hour. (Total cooking time will depend on how many onions were used, the sugar content in the onions, and how old they are). Stir the onions every 5 or 10 minutes while they are cooking to prevent scorching.
  4. Once the onions are done caramelizing, add balsamic vinegar to deglaze the pan. While the liquid is bubbling, gently scrape the bottom of the pan with a wooden spoon to incorporate the fond (the brown bits on the bottom of the pan) into the onions.
  5. Season with additional salt and black pepper, if desired. Use immediately, or cool and store in the refrigerator for up to one week.
Author

Author of A Cabin Full of Food and Going Herbal, mom to a large family, and a survivor of brain cancer, Marie believes that life should be simple, food should be homemade, and the best way to enjoy tomorrow is to prepare for it today.

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