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Knowing how to make caramelized onions is one of the best kitchen skills for a home chef to learn! Onions, salted butter, and water are all you need to have the most rich, sweet, and savory ingredients. It will bring complex flavors to everything from pizza and pasta to burgers and fajitas.
Reasons You’ll Love This Recipe
- Easy to Make: You only need a good pan, onions, butter, water and you’ll have these ready in no time.
- Healthy: Whip these deliciously sweet onions up for a sweet treat while getting some of your daily vitamins, minerals, calcium, iron, potassium, and antioxidants.
- Versatile: Caramelized onions can be used in many different recipes. They’re incredible in this caramelized onion and bacon dip, onion gravy, this French onion tart, and this French onion soup!
Ingredients Needed for Caramelizing Onions
Just three ingredients are all you need to make this delicious complement to your entrees! After one bite of these onions, you’ll want to add them to almost everything! The recipe card at the bottom of the post has exact measurements.
- Onions: I have found that caramelizing yellow sweet onions offer the best sweet and savory flavor.
- Salted Butter: Some recipes call for sautéing the onions in oil rather than butter. While that will work, butter provides extra richness that takes these to the next level.
- Water: Deglaze with water as often as necessary to keep the onions from burning or sticking to the pan.
How to Caramelize Onions
Caramelizing onions to a rich, golden brown is a lot easier than you’d think. They require some cooking time, but it’s a fairly hands-off process. You’ll just need to stir occasionally. Your stovetop does most of the work!
- Prep: Peel off the outer layer of the onions, cut the onions in half, then slice them thinly.
- Melt Butter: Heat the butter in a large skillet over medium heat.
- Start Sautéing: Add the onions and sauté for 5 minutes or until they start to soften.
- Continue Cooking: Add the water, reduce the heat to medium-low, and cook for 50 to 60 minutes, stirring every few minutes. Cook until the onions are very soft, golden brown, and caramelized. Be patient; this takes time! Cooking time depends on the size of your onions and the temperature. Slow and low is best.
- Add Water: If the onions start to stick to the bottom of the pan, reduce the heat to low and add more water. Stir continuously to prevent burning.
- Serve: Enjoy as a topping or in various recipes!
Quick Tips
Making caramelized onions is really simple, and will take dinner to the next level. Use these tips so they’re perfect every time!
- Pan Size: I recommend a large skillet so the onions have plenty of surface area and the water can evaporate. This helps with browning. A 10-inch skillet works great for up to 3 onions. Use a 12-inch or larger pan for four or more onions. Cast iron skillets and stainless steel pans will produce the best results. Nonstick pans and enameled cast iron can be used but will slow down the caramelization process.
- Type of Onion: I like to use yellow onions for the best sweet, and savory flavor. However, any variety of onions can be caramelized. White or red onions will offer a slightly different flavor. Vidalia onions will become even sweeter, which may be too sweet for some recipes.
- Heat Level: The key to perfectly deep golden brown caramelized onions is to cook them low and slow. This will ensure they have the best flavor and have a silky texture. You can adjust the flame or burner settings as needed while cooking.
- Serving Suggestions: These are spectacular as a topping over pretty much any type of steak, pot roast or pizza! My family also loves them added to burgers, soups, pastas and dips!
Storing Leftovers
Once you’ve made these onions, don’t let any leftovers go to waste! They can easily be stored and enjoyed later.
- Fridge: Store in an airtight container for 4-5 days. When ready to serve, reheat on the stove over medium low heat. You can also pop them in the microwave to rewarm.
- Freezer: Transfer your caramelized onions to a freezer bag or freezer safe container and store them for up to 3 months. Thaw overnight in the fridge before you reheat them.
More Onion Recipes You’ll Love
Onions add such wonderful flavor to a variety of different recipes! Here are some of our best onion recipes that you will love! From appetizers to main dishes, they are loaded with savory flavor, sure to have you coming back for seconds. If you have onions on hand that you don’t know what to do with, check out my full list of onion recipes here!
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How to Caramelize Onions
Ingredients
- 2 large sweet onions
- 2 tablespoons salted butter
- 1 cup water, more if needed
Instructions
- Peel off the outer layer of the onions, cut the onions in half, then slice them thinly.
- Heat the butter in a large skillet over medium heat.
- Add the onions and sauté for 5 minutes or until they start to soften.
- Add the water, reduce the heat to medium-low, and cook for 50 to 60 minutes, stirring every few minutes. Cook until the onions are very soft, golden brown, and caramelized. Be patient, this takes time! Cooking time depends on the size of your onions and the temperature. Slow and low is best.
- If the onions start to stick to the bottom of the pan, reduce the heat to low and add more water. Stir continuously to prevent burning.
- Enjoy as a topping or in various recipes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
good recipe. Usually, I finish my caramelized onions with a small splash of either balsamic or red wine vinegar (just before taking the skillet off the heat/stove)
I cook sometimes. My problem is I need new ideas! Hoping you can help!
Thank you,
Debbie Jones
My secret ingredient in my caramelized onions is soy sauce!
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