How to Make Caramelized Onions

up close of caramelized onions showing how deeply caramelized and dark, and jammy they are

How to Make Caramelized Onions

I’m so excited to teach you the best way to caramelize onions with this foolproof recipe that’s not only unbelievably simple, but delivers rich, sweet, deeply flavorful, magical onions every time. As a true caramelized onion connoisseur, I add them to everything—from crustless quiche and grilled cheese to French onion pasta, French onion chicken, and so much more—and now you can too!

Course Condiment

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Author [email protected]

Ingredients

3 large yellow onions
3 tablespoons olive oil
3 tablespoons butter
2 teaspoons brown sugar
2 teaspoons balsamic vinegar
2 teaspoons reduced sodium soy sauce
1/8 tsp EACH salt, pepper

Instructions

Slice onions: Cut off the stem end, then slice the onion in half from top to bottom through the root, and remove the peel. Place each half cut-side down and slice into 1/4-inch half-moons, leaving the root intact for easy slicing (see pics in post).
5-minute cook: Heat a large Dutch oven over medium-high heat, then add the olive oil and butter to melt. Add the onions and cook, stirring occasionally, for 5 minutes, then reduce the heat to medium.
Caramelize: Continue cooking, stirring occasionally, until the onions are caramelized and deeply golden brown, about 25 minutes. If you're not sure if they're done, keep cooking!
Towards the end of cooking, watch the onions carefully and stir more often to prevent them from burning. Be prepared to turn the heat down to medium-low for the last 5 minutes, once the edges start to darken. If the onions become dry, add water, 1 tablespoon at a time, until they return to caramelizing.
Add-ins: Once caramelized, add the sugar, balsamic, soy sauce, salt, and pepper, and cook for 1 additional minute over medium-low heat. The onions should be very jammy and very darkly caramelized when done. Remove to a plate to cool.