Caramelized Onions

Caramelized Onions

Slow-cooked onions turn deeply golden and sweet with nothing but time, butter, and patience.

Total 1 hr Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thinly sliced onions cook low and slow until their natural sugars brown, yielding a jammy, sweet-savory topping for burgers, sandwiches, soups, and pizzas. The key is a heavy skillet, moderate heat, and frequent stirring to coax out color without scorching. A splash of water deglazes the fond along the way, layering in extra flavor.

Ingredients

  • 4 pounds yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 1 teaspoons kosher salt
  • 1/2 teaspoons granulated sugar
  • 1/2 cups water, divided, as needed
  • 1 tablespoons balsamic vinegar (optional)

Method

  1. Peel the onions and slice them thinly and evenly, root to tip, about 1/8 inch thick.

  2. Melt the butter with the olive oil in a 9-inch heavy skillet over medium heat.

  3. Add the sliced onions, salt, and sugar to the skillet and stir to coat evenly in the fat.

  4. Reduce heat to medium-low and cook, stirring every few minutes, until onions wilt and release liquid, about 15 minutes.

  5. Continue cooking, stirring every 3 to 4 minutes and scraping up any browned bits from the bottom of the pan, until onions turn golden brown, about 25 minutes.

  6. If the pan becomes dry or onions start to stick and darken too quickly, splash in a tablespoon or two of water and stir to deglaze.

  7. Continue cooking and stirring, deglazing with water as needed, until onions are deeply golden brown and jammy, about 15 more minutes.

  8. Remove from heat and stir in balsamic vinegar, if using, scraping up any remaining browned bits.

  9. Cool slightly and use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Rate this recipe

★ 3.9 (1)

Caramelized Onions

Thinly sliced onions cook low and slow until their natural sugars brown, yielding a jammy, sweet-savory topping for burgers, sandwiches, soups, and pizzas. The key is a heavy skillet, moderate heat, and frequent stirring to coax out color without scorching. A splash of water deglazes the fond along the way, layering in extra flavor.

1 hr 16 oz 110 cal

Ingredients

  • 4 pounds yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 1 teaspoons kosher salt
  • 1/2 teaspoons granulated sugar
  • 1/2 cups water, divided, as needed
  • 1 tablespoons balsamic vinegar (optional)

Method

  1. 1

    Peel the onions and slice them thinly and evenly, root to tip, about 1/8 inch thick.

  2. 2

    Melt the butter with the olive oil in a 9-inch heavy skillet over medium heat.

  3. 3

    Add the sliced onions, salt, and sugar to the skillet and stir to coat evenly in the fat.

  4. 4

    Reduce heat to medium-low and cook, stirring every few minutes, until onions wilt and release liquid, about 15 minutes.

  5. 5

    Continue cooking, stirring every 3 to 4 minutes and scraping up any browned bits from the bottom of the pan, until onions turn golden brown, about 25 minutes.

  6. 6

    If the pan becomes dry or onions start to stick and darken too quickly, splash in a tablespoon or two of water and stir to deglaze.

  7. 7

    Continue cooking and stirring, deglazing with water as needed, until onions are deeply golden brown and jammy, about 15 more minutes.

  8. 8

    Remove from heat and stir in balsamic vinegar, if using, scraping up any remaining browned bits.

  9. 9

    Cool slightly and use immediately, or store in an airtight container in the refrigerator for up to 1 week.