How to Caramelize Onions
Here’s how to make meltingly soft, deeply golden brown, caramelized onions like a pro. Perfect for French onion soup, burger toppings, and all your favorite pastas, stews, and more.
Cooking onions low and slow over a long period of time intensifies their natural sweetness as the sugar in them caramelizes. The result is sweet, super-soft, deeply golden brown onions that enhance the flavor of just about anything you add them to!
The process isn’t quick, but it is easy. All you need is a couple of onions, some oil and/or butter, salt and a bit of patience. Trust me caramelized onions are worth the time and effort.
Here’s What You’ll Need to Make Caramelized Onions:
Technically you can caramelize any type of onion. Yellow onions or sweet onions are the base standard and best for an application like French Onion Soup or caramelized onions for burgers. Caramelized shallots are incredibly delicious too but due to their size you will, of course be spending significantly more time peeling and chopping.
Once you’ve selected your onions you’ll just need some fat (oil and/or butter) and salt. I like to use a combination of butter and olive oil. A t
Tips & Tricks
The caramelization process can be a bit unpredictable. The type of pan, the amount of onions, and the type of fat used can all affect how quickly and evenly the onions caramelize. Here’s a few tips to make sure things go seamlessly:
- Use a large, heavy-bottomed pan. This will help to distribute the heat evenly.
- Start with a high heat and gradually decrease it as the onions cook. This will help to prevent the onions from burning.
- Stir the onions frequently to prevent them from sticking and burning.
- Add a small amount of water or wine to the pan if the onions start to brown too quickly. This will help to prevent them from burning.
- Be patient! Caramelizing onions takes time, so don’t rush the process.
Cooking Onions in Three Stages:
Soft and Translucent
This is the start of your onion sautéing journey. Some recipes, like pureed soups or creamy sauces (like sauce soubise!) call for onions to be sautéed with no color, just soft and translucent. This process takes between 5-10 minutes over medium-low and frequent stirring.
Golden Brown
These golden brown sautéed onions are great for fajitas, pasta, or a base for soups, stews, and chili. They have a more color and flavor than the soft and translucent onions but still hold their texture. This process takes between 15-20 minutes over medium-high heat with frequent stirring.
Caramelized
Perfect for french onion soup, grilled cheese, or topping a burger! Caramelized onions are deeply golden brown, with a meltingly soft, jammy consistency. Season them with salt, pepper, and a touch of vinegar to balance out the sweetness. Frequent stirring is a must. Deglaze the pan with water while the onions are cooking to scrape up all that delicious fond (sticky glaze that forms on the bottom of the pan) and to prevent sticking and scorching. This process takes between 45min-1hr over medium heat.
Our Favorite
Caramelized Onion Recipes:
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Caramelized Onions
Ingredients
- 4 large yellow onions peeled, halved and thinly sliced
- 3 tbsp olive oil
- 3 tbsp butter optional (substitute olive oil if you plan to skip the butter)
- salt
Instructions
- Heat a large skillet or dutch oven over medium-high heat. Add the oil and butter followed by the sliced onions and a generous pinch of salt.
- Cook the onions, stirring occasionally with a wooden spoon or spatula until soft and translucent then turn down the heat to medium/low.
- Continue cooking and stirring slowly for 45 minutes to 1 hour, stirring frequently to keep the onions from burning. As the onions start to get deepen in color and caramelization turn the heat to low. As the onions cook sugar, starch and steam is released and coats the bottom of the pan with a delicious brown sticky glaze. This is called the fond. The fond should be deglazed and stirred back into the onions. Add a splash of water and use your a wooden spoon to gently release the fond from the bottom of the pan. Repeat as needed.
- Once the onions are deeply golden brown and super soft, turn off the heat. Taste and season with salt as needed. If you taste any bitterness (this can happen if the onions get too dark or even slightly burnt) add a small splash (about 1/2 tsp) of vinegar and a tiny pinch of sugar.
Notes
- Use a large, heavy-bottomed pan. This will help to distribute the heat evenly.
- Start with a high heat and gradually decrease it as the onions cook. This will help to prevent the onions from burning.
- Stir the onions frequently to prevent them from sticking and burning.
- Add a small amount of water or wine to the pan if the onions start to brown too quickly. This will help to prevent them from burning.
- Be patient! Caramelizing onions takes time, so don’t rush the process.
- Caramelized onions can be stored in a tightly sealed container in the refrigerator for up to one week.
Great easy to understand formulas.