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How to Perfectly Caramelize Onions

A close-up of deeply rich, glossy caramelized onions piled high in a small white bowl.
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Learn the simple technique to slowly cook onions until they are deeply sweet, brown, and jammy. This method works for any recipe calling for caramelized onions.

Ingredients

Scale
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar (optional, for faster browning)
  • 1/4 cup water or beef/vegetable broth (for deglazing)

Instructions

  1. Slice the onions thinly and uniformly. Uniformity helps them cook evenly.
  2. Combine the butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
  3. Add the sliced onions and salt to the skillet. Stir to coat them completely with the fat.
  4. Cook the onions slowly, stirring every 5 to 10 minutes. Keep the heat low to prevent burning. The goal is slow moisture evaporation and sugar development.
  5. After 20 minutes, the onions will be soft and translucent. If they start sticking too much, add a tablespoon of water or broth and scrape the bottom of the pan (deglazing).
  6. Continue cooking, stirring more frequently as they begin to brown, usually between 40 and 60 minutes total. If using, add the sugar during the last 15 minutes of cooking.
  7. When the onions are deep golden brown, sticky, and sweet, remove them from the heat.

Notes

  • For a quicker method, use medium heat and add 1 tablespoon of water every 10 minutes to prevent scorching while encouraging faster color development. Total time will be closer to 30 minutes.
  • Use sweet onions like Vidalia or Walla Walla for the best natural sweetness.
  • These onions store well in an airtight container in the refrigerator for up to one week.
  • Add a splash of sherry or balsamic vinegar during the last 5 minutes of cooking for added depth of flavor.

Nutrition

Find it online: https://recipesfleet.com/caramelized-onions-recipe-how-to-cook-jammy/