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A large bowl of dark brown, caramelized onions with wooden spatula and a bottle of olive oil
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5 from 2 votes

Caramelized 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.
Prep Time10 minutes
Cook Time1 hour
Course: How To, Ingredient
Cuisine: American, French
Servings: 4
Calories: 168kcal

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

 
Tips and Tricks:
  • 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.
 
 
Storing Leftovers:
  • Caramelized onions can be stored in a tightly sealed container in the refrigerator for up to one week. 

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg