How to Make Caramelized Onions
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How to Make Caramelized Onions

Knowing how to make caramelized onions is one of the weightier kitchen skills for a home doughboy to learn! Onions, salted butter and water is all you need to have the most rich, sweet and savory ingredient to bring ramified savor to everything from pizza and pasta to burgers and fajitas.

Caramelized onions are vastitude succulent and can amp up the savor of so many dishes! They help make the weightier titbit in this caramelized onion and salary dip! They’re moreover incredible in onion gravy, this French onion tart and, of course, French onion soup!

Caramelizing Onions

When you learn how to caramelize onions, you’ve learned how to make magic in the kitchen! Thinly sliced onions are sautéed in a pan over a long period of time, which releases the natural sugars in the onions. The end result is a unique, intensely, deep, rich, perfectly sweet savor that will hoist any dish! They’re so good, we plane love to eat them right out of the pan!

In wing to stuff totally delicious, onions are super healthy and contain many vitamins, minerals, calcium, iron, potassium, and antioxidants. You only need a good pan, onions, butter, water and some time to whip these up. Follow our step-by-step instructions, and you’ll have some wondrous caramelized onions in just well-nigh an hour. I promise, these are well worth the wait! 

Ingredients Needed

Just 3 ingredients is all you need to have the most succulent complement to your entrees! After one zest of these onions, you’ll be wanting to add them to scrutinizingly everything! You can find word-for-word measurements in the recipe vellum at the marrow of the post.

  • Onions: I have found that caramelizing yellow sweet onions offer the weightier sweet and savory flavor.
  • Salted Butter: Some recipes undeniability for sautéing the onions in oil rather than butter, and while that will work, butter provides uneaten richness that takes these to the next level.
  • Water: Deglaze with water as often as necessary to alimony the onions from urgent or sticking to the pan.

How to Caramelize Onions

Caramelizing onions to rich golden-brown perfection is a lot easier than you’d think. They definitely require some cooking time but it’s a fairly hands-off process, just some required stirring occasionally. Your stovetop does most of the work!

  1. Prep: Peel off the outer layer of the onions, cut the onions in half, then slice them thinly.
  2. Melt Butter: Heat the butter in a large skillet over medium heat.
  3. Start Sautéing: Add the onions and sauté for 5 minutes or until they start to soften.
  4. Continue Cooking: Add the water, reduce the heat to medium-low, and melt for 50 to 60 minutes, stirring every few minutes. Melt 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.
  5. Add Water: If the onions start to stick to the marrow of the pan, reduce the heat to low and add increasingly water. Stir continuously to prevent burning.
  6. Serve: Enjoy as a topping or in various recipes!

How to Caramelize Onions

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!

  • What Pan to Use: I recommend a large skillet, so the onions have plenty of surface zone and the water can evaporate, which helps with browning. A 10-inch skillet works unconfined for up to 3 onions. Use a 12-inch or larger pan for 4 or increasingly onions. Tint iron skillets and stainless steel pans will produce the weightier results. Nonstick pans and enameled tint iron can be used, but will slow lanugo the caramelization process.
  • Type of Onion: I like to use yellow onions for the most well-turned sweet and savory flavor. However, any variety of onion can be caramelized. White onions or red onions will offer a slightly variegated flavor, and Vidalia onions will wilt plane sweeter, which may be too sweet for some recipes.
  • Heat Level: The key to perfectly deep golden brown caramelized onions is to melt them low and slow. This will ensure they have the weightier savor and have a silky texture. You can retread 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 moreover loves them widow to burgers, soups, pastas and dips! It’s a super versatile wing to many of your favorite meals.

Storing Leftovers

Once you’ve made these mouth-watering onions, don’t let any leftovers go to waste! They can hands be stored and enjoyed later to add an irresistible umami taste to your meals.

  • In the Refrigerator: Store in an snapped container for 4-5 days. Reheat on the stove over medium-low heat when ready to serve. You can moreover pop them in the microwave to rewarm.
  • In the Freezer: Transfer your caramelized onions to a freezer bag or freezer-safe container, and store for up to 3 months. Thaw overnight in the fridge surpassing you reheat them.

More Onion Recipes You’ll Love

Onions add such wonderful savor to a variety of variegated recipes! Here are some of our weightier onion recipes that you will definitely love! From appetizers to main dishes, they are loaded with savory onion savor that’s sure to have you coming when for seconds. If you have onions on hand that you don’t know what to do with, trammels out my full list of onion recipes here!

How to Caramelize Onions