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The Ultimate Guide: Perfect Caramelized Onions

A close-up mound of deeply golden, glossy caramelized onions on a white plate, showing rich color.
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Learn the simple technique to transform raw onions into sweet, jammy, golden brown caramelized onions using minimal ingredients. This kitchen staple enhances any meal.

Ingredients

Scale
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pinch salt

Instructions

  1. Slice the onions thinly and uniformly. Uniformity helps them cook evenly.
  2. In a large, heavy-bottomed skillet, combine the butter and olive oil over medium-low heat.
  3. Add the sliced onions and the pinch of salt to the skillet. Stir to coat the onions completely with the fat.
  4. Cook the onions slowly, stirring every 5 to 10 minutes. Keep the heat low to prevent burning. The goal is slow cooking to draw out the natural sugars.
  5. After 20 minutes, the onions will be soft and translucent. Continue cooking, stirring more frequently as they begin to brown.
  6. Continue cooking for another 30 to 45 minutes, or until the onions reach a deep, rich, golden-brown color and have a jammy texture. If brown bits stick to the bottom (fond), add a tablespoon of water and scrape them up while stirring.
  7. Remove from heat and use immediately or store for later use.

Notes

  • For a faster method, increase the heat slightly to medium, but stir every 2 to 3 minutes to prevent scorching. This method takes about 25 minutes total.
  • Add a splash of sherry or balsamic vinegar during the last 5 minutes of cooking for a deeper, complex flavor.
  • These onions freeze well for up to three months. Cool completely before transferring to an airtight container.

Nutrition

Find it online: https://cookerycommand.com/caramelized-onions-ultimate-guide/