Caramelized Onions are incredibly simple to make, and their silky, golden sweetness makes them a great addition to so many dishes.
Best Caramelized Onions
Y’all are going to love today’s recipes! It’s so simple – but you have to have a little patience. Trust me, it’s worth it!
With the weather warming up, I’m thinking about all kinds of grilling recipes – namely burgers! And one of my absolute favorite toppings is this Caramelized Onions recipe! So I’m sharing it with you today!
You’ll only need a handful of ingredients that you probably already have on hand. You’ll also want to use a heavy skillet for this – stainless steel or cast iron are best. For this recipe, you’ll want to skip the non-stick skillet if it’s at all possible.
Let me show you how it’s done …
Caramelized Onions recipe
Ingredients
- onions
- butter
- salt
- water
How to make Caramelized Onions
Time needed: 55 minutes
How to make Caramelized Onions
- Cut onions.
Prepare the onions by removing the skin and the stem and root of the onion. Cut the onion in half from top to bottom. Make angled cuts into the onion along the natural lines that appear on the onions. Separate the slices and set them aside. Continue through all four or more onions.
- Place ingredients in pan and stir.
Add the butter and sliced onions to a large stainless steel pan or cast iron pan over medium heat. Stir so that the onions are coated with the butter and sprinkle the salt evenly over the top.
- Cook.
Lower the heat to medium-low and continue to stir the onions every one to two minutes, allowing them to caramelize on the bottom of the pan in between stirring for 40 to 45 minutes or until caramelized to your liking. If your onions are sticking or if the bottom of the pan starts browning too much, add a splash (no more than 2 tablespoons) to deglaze the pan and add color to your onions.
- Serve.
Use immediately or allow to cool before storing in the fridge.
Recipe Notes
- The key to success here is to cook low and slow – don’t try to rush it!
- If you use salted butter, be sure to consider that when seasoning with any additional salt.
- Do not cover the pan while cooking.
Caramelized Onions: FAQs
This recipe works with yellow, white, sweet, or red onions. Use whatever you have on hand or whatever you like.
You are looking for a rich golden brown color. Use the pictures in this post for reference.
Store them in the fridge for up to 5-7 days.
Yes! Allow them to cool completely before transferring them to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw them in the fridge when you’re ready to use them.
TIP: I like to freeze small amounts in an ice cube tray and then transfer the cubes to a large zip-top bag so I can add the cubes to recipes as needed!
If they fit into your macro count, they can be – 2 tablespoons will have approximately 2 net carbs.
Cooking the onions over a period of time releases the natural sugars, which then caramelize. The result is pure awesomeness.
Serve them with burgers, steaks, chicken, pork chops, in omelets, on pizza, in a dip, on sandwiches (cheesesteak or patty melt, anyone?), cheese boards, etc.
How did you like this recipe
This is one of my favorite additions to burgers on the grill! How did you enjoy this recipe? If you gave this recipe a try, I would love to hear from you. Leave a comment down below letting me know about your experience. If you have any questions that didn’t get answered in this post, be sure to ask those as well!
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Caramelized Onions
Equipment
Ingredients
- 4 onions sliced
- 1 – 2 tablespoons of butter
- 1 – 2 teaspoons salt if desired
- water as needed
Instructions
- Prepare the onions by removing the skin and the stem and root of the onion. Cut the onion in half from top to bottom. Make angled cuts into the onion along the natural lines that appear on the onions. Separate the slices and set them aside. Continue through all four or more onions.
- Add the butter and sliced onions to a large stainless steel pan or cast iron pan over medium heat. Stir so that the onions are coated with the butter and sprinkle the salt evenly over the top.
- Lower the heat to medium-low and continue to stir the onions every one to two minutes, allowing them to caramelize on the bottom of the pan in between stirring for 40 to 45 minutes or until caramelized to your liking. If your onions are sticking or if the bottom of the pan starts browning too much, add a splash of water (no more than 2 tablespoons) to deglaze the pan and add color to your onions.
- Use immediately or allow to cool before storing in the fridge.
Notes
- The key to success here is to cook low and slow – don’t try to rush it!
- If you use salted butter, be sure to consider that when seasoning with any additional salt.
- Do not cover the pan while cooking.
How to store Caramelized Onions?
Store them in the fridge for up to 5-7 days.Can you freeze Caramelized Onions?
Yes! Allow them to cool completely before transferring them to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw them in the fridge when you’re ready to use them. TIP: I like to freeze small amounts in an ice cube tray and then transfer the cubes to a large zip-top bag so I can add the cubes to recipes as needed!Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
At the end it says “add a splash” of what??
water. Thanks for the heads up – it’s been fixed.
It’s almost finished. It does take a long time but it’s so worth it. Next time I’ll either use unsalted butter or reduce the amount of salt. Still tastes so amazing!
I’m making Brussel Sprouts with balsamic vinegar glaze and I’m going to add these to the recipe. I’ve eaten a similar dish in a local restaurant. Here’s hoping it’s as good.