Perfect Caramelized Onions

Why You MUST Make These Caramelized Onions

Caramelized onions are magic! 

• Just 5 ingredients. And two of those ingredients are salt and pepper! These onions don’t need a lot of ingredients to add big flavor to any meal.
• Caramelized for real. Some people confuse sautéed onions for caramelized onions, but there’s no comparison! These caramelized onions are truly caramelized, making them jammy and sweet.
• Versatile. You can use these caramelized onions as a condiment on a sandwich or Italian Cheeseburger, put them on top of steak or chicken, top them on a salad or add them to crostini. There are endless ways to put them to use!

What You’ll Need

These caramelized onions have a short and sweet ingredient list! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Sweet onions – You can also use yellow onions if that’s what you have on hand. Shallots can be caramelized too!
• Olive oil – Any cooking oil will work, but I like olive oil.
• Salt and ground black pepper – I like using freshly ground black pepper for the best flavor.
• Butter – This adds a nice richness to finish.

How to Make the Best Caramelized Onions

Here’s what you’ll need to do.

• Get started. Heat a large skillet over medium-high and add the olive oil and onions.
• Sauté. Cook until the onions are translucent, about 10 minutes. Add salt and pepper.
• Sweat. Keep cooking! The onions will begin to sweat and release their liquid. Cook, stirring frequently, for 10 to 12 minutes more.

• Soften. Reduce the heat to medium and keep cooking for about 15 minutes more, until the onions are very soft and browned.
• Add butter. Stir the butter into the onions until it melts. 
• Finish. Season with salt and pepper to taste. Your caramelized onions are ready to use or store for later!

Tips and Variations

I’ve got a few more pointers for making perfect caramelized onions.

• Don’t rush the process. Caramelized onions take time! That’s the difference between sautéed onions and caramelized. Just keep cooking until the onions are jammy and sweet. If the pan gets dry, you can add a splash of water to keep the onions from drying out.
• Cut the onions thinly and evenly. A mandoline slicer is the best way to do it. Thin slices soften faster!
• Use a big pan. The onions will cook down, but at the beginning of the recipe, there will be a LOT and you need to have enough room to stir often.
• Add balsamic vinegar. I love adding balsamic vinegar to caramelized onions for a little extra depth and tanginess. Add a few splashes with the butter and cook until the vinegar is syrupy and thick.

How to Use Caramelized Onions

There are so many ways to use caramelized onions! I stir them into jarred pasta sauce for extra flavor and we love using them as a topping for burgers (they’d be amazing on these Zesty Chimichurri Burgers). Add them to a grilled cheese sandwich, use them as a topping for Skirt Steak Tacos, or swap them for the crispy onions in Green Bean Casserole.

How to Store

• Refrigerator: Transfer the caramelized onions to a jar or airtight container and store in the fridge for up to 5 days.
• Freezer: You can also freeze caramelized onions in a freezer bag for up to 6 months. Thaw in the refrigerator before using.
• To reheat: Warm up the onions in a skillet over medium-low heat or in the microwave. 

More Recipes for Onion Lovers

• French Onion Soup
• Parmesan Creamed Onions Recipe
• How to Make Pickled Onions
• Green Beans with Pancetta and Red Onions