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4 Comments Some recipes are just so simple and yet are so worth it! Caramelized onions is definitely one of those recipes and so worth making. This caramelized onion recipe could not be easier to make. It’s also my favorite way to use up any leftover onions.
What you need to make caramelized onions
That’s really no rocket science; for making caramelized onions you need…. drumroll please…. onions! While you can use red onions, yellow onions or sweet onions for this, I like to use regular yellow onions. The caramelization process makes sure that the natural sugars in the onions come out and make it super delicious and sweet. Do use large onions to make your peeling life easier.
There are ways to vary how you make them but let’s first get to the basics.
How to make
For making the caramelized onions you first need a large skillet or a Dutch oven. And you need to slice all the onions, which is always a pain. I like to do that using a food processor. It’s quicker and prevents me having to cry my eyes out. Now the fun part is that when I wear my contact lenses I can slice onions without issue but when I wear my glasses I start crying right away. My eyes can be sensitive like that and despite all the “solutions” you can find online, not one has really worked. Anyway, that’s beside the point. A food processor is my saving grace.
Once all the onions are sliced you add some olive oil and butter to the pan and place it on medium heat. You don’t want it to go to fast and burn the onions. The cooking process takes about 30 minutes so make sure that the onions don’t burn during that cooking time. You want them golden brown with some browned bits but definitely not burned. Burned onions become bitter, so be careful there.
First start by sweating the onions a bit for a couple of minutes, then turn down the heat and let them cook. Make sure to stir regularly across the bottom of the pan with a wooden spoon to make sure nothing sticks (using nonstick pans helps)
After about 30-45 minutes the onions will naturally darken and become soft and sweet. The exact timing is hard to give as it depends on the type of onion you’re using plus the size of your onion slices. So just keep an eye on things. I like to add some fresh thyme to the pan as I think that is the perfect addition to this simple recipe.
Once the onions are browned enough add a splash of water to deglaze the pan and make sure all the delicious bits are getting out of the pan and into the onions. You can also use apple cider vinegar or balsamic vinegar for this.
Possible additions
Depending on what you want to use your caramelized onions for you can add some additional flavors like balsamic vinegar or a bit of brown sugar. Keep in mind that the onions already get a pretty sweet flavor (again depending of the kind of onion too) so be careful with adding more sweetness to it.
if you’re an onion lover you might also want to try these delicious onion rings! And the caramelized onions also work great together with the chicken livers with garlic and lemon.
What can you do with caramelized onions?
Why do you have both butter and oil in this recipe?
How long can you keep caramelized onions?
Can you make this in a slow cooker?
Caramelized onions
Ingredients
- 1000 gr yellow onions
- 30 grams butter
- large splash of olive oil
- 3 sprigs of thyme
How to make caramelized onions
- Cut the onions into thin rings. Melt the butter with the olive oil in the pan. Add the onions and thyme and cook between 30-45 minutes, over low heat until golden brown and soft.
- Deglaze the pan with a little bit of water or vinegar.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Thanks for all the good info. I love this because it’s such a simple recipe. I really have to stop myself from trying to add things, like garlic for instance. But there’s a reason it’s a classic: it just doesn’t need anything else. And if you’re looking for a great wine match, a dry, provençal style rosé works wonderfully.
We love onions dearly and caramelized onions are like a staple in our kitchen 🙂
I know right? It’s such a delicious and easy recipe too!
Dear Simone Van Den Berg,
Thank you for sharing such a straightforward and delightful guide on making caramelized onions. Your tips on using a food processor to chop the onions and your personal anecdotes about cooking with glasses versus contact lenses added a nice personal touch that was both entertaining and relatable. However, I suggest being a bit more concise in the sections explaining the use of ingredients and methods to keep the reader fully engaged throughout. Keep up the great work and looking forward to more recipes.