How to Caramelize Onions
Caramelized onions, with their sweet and savory flavor profile, are a versatile addition to countless dishes, elevating everything from sandwiches to soups. Humble raw onion slices undergo the slow, gorgeous caramelization process and turn into golden, melt-in-your-mouth goodness. Learn my top tips for the best caramelized onions!
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Caramelized Onions Recipe
Caramelized onions are one of THE BEST things you can add to so many delicious dishes.
They are a little time-consuming, yes, but trust me: It’s SO worthwhile in the flavor-department. These ribbons of sweet oniony goodness are an easy way to add creaminess and flavor to any dish.
Caramelized onions are great on top of burgers, pizza, sandwiches and — of course — in French onion soup! (My absolute fave.)
You can also scale this caramelized onion recipe and make a ton of them so you can keep them in the fridge or freezer for later.
Why I love this recipe:
I’m obsessed with caramelized onions. These are one of my favorite additions to most any savory recipe in the kitchen.
It’s hard not to love them because…
- Caramelized onions are so good on everything from burgers or patty melts to grilled cheese and veggie burgers.
- They are easy to make — you don’t need a lot of cooking skills required.
- Patience pays off for the most decadent, melt-in-your-mouth caramelized onions ever.
- They might sound complicated, but I promise that any home cook can make them and bring SO MUCH flavor to the table with this simple recipe!
More caramelized onion recipes to try: French Onion Pull Apart Bread | French Onion Risotto | French Onion Bruschetta
What are caramelized onions?
Caramelized onions are a way of preparing onions to use in other dishes. They are made by cooking sliced onions in a pan, slowly, so that the onions release their juices and natural sugars, which then caramelizes in the heat.
The result is a pan of stringy ribbons of soft, sweet onions that you can add to just about anything. The natural sweetness of the onions just sings.
Caramelized onions pair incredibly well with so many dishes and flavors.
The sweetness pairs really well with savory dishes. They go well with salty bacon in this bacon onion dip and with melty cheeseburgers.
Caramelized onions also pair well with fruits. These cinnamon apple pork chops are delicious in the fall and they’re the real star of this fig caramelized onion pizza.
What you need to make this recipe:
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- Sharp knife or mandoline slicer
- Large skillet
- Wooden spoon
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Large onions — more on this in a minute, but you’re looking for yellow onions, white onions or Vidalia onions.
- Unsalted butter — if you use salted butter, cut back on the amount of salt you add. You can use vegetable oil if you need a plant-based option.
- Kosher salt — any medium grain salt like sea salt will also work here.
Best onions for caramelizing
While you can caramelize any type of onion, there are the right kind of onions for caramelization.
I like to caramelize yellow or white onions, as they have a delicious depth to them that creates a sweet-savory flavor explosion.
Vidalia onions, AKA sweet onions, are awesome, too. These are the traditional ones to caramelize, as they develop a lovely sweetness when cooked this way.
Red onions can technically be caramelized, but they don’t have the same flavor, texture or color when caramelized.
How to make Caramelized Onions
Ready to learn how to caramelize onions? Let’s go!
First, you need to slice the onion into very thin rounds using a sharp knife or a mandoline slicer. The thinner you slice them, the faster they will cook. You can definitely still caramelize thicker slices, but it will take a little longer so only do this if you have the extra time!
Melt the butter in a large frying pan or a Dutch oven over medium to medium-high heat. I like to use a light-bottomed pan when I can to keep an eye on the caramelization process.
When the butter is bubbling, add the sliced onions and season with a healthy pinch of salt. This will encourage the onions to release their juices, which will speed up the process.
Move the onion around the bottom of the pan with a wooden spoon, cooking it down until it turns into a light brown color.
The onions might start to stick to the bottom of the skillet, and there will be some browned bits to scrape up with your spoon.
The slices will become jammy and sticky. You may drop them to a lower heat as the onions begin to caramelize so that they don’t crisp up.
Pro tip!
This will take between 30-40 minutes. The exact timing depends on your stovetop, as well as how high of a heat you feel comfortable caramelizing with. You can step away from the onions while they cook, but not too far. You’re going to need to stir them very, very frequently so they don’t burn.
Remove the onions from the heat when they are a nice golden brown color and allow the pan to cool. Then your onions are ready to use.
How to store Caramelized Onions
Caramelized onions store well for later. Feel free to scale the recipe and make a ton of them so you can keep them in the fridge or freezer for later.
Store them in a food-safe, airtight container in the fridge and use within a week.
If freezing, freeze in ice cube trays or a SouperCube container in a pre-portioned amount, then transfer to a freezer-safe zipper-locking bag and freeze for up to two months.
Erin’s Easy Entertaining Tips
I love to have a bunch of sweet caramelized onions in my fridge for safe keeping… and to add to a variety of recipes.
This is one of those things that you can easily make in advance and store for later, so please do that and then use them to wow guests.
Here are some things to consider:
- Serve caramelized onions as a topping for sandwiches, burgers and more when you have people over.
- Make extra and keep some in the freezer for future recipes.
- Use them as a topping for meats like chicken, steak or pork, for an instant fanciness upgrade.
Frequently Asked Questions
Caramelized onions can be used as a topping on sandwiches, burgers, hot dogs, pizzas, meats, breads and flatbreads. They can also be mixed into hummus, soups and dips.
Caramelizing is the process of cooking onions in their own naturally sweet juices. As they cook in the pan, they develop a soft texture and take on a sweet and savory flavor. These caramelized onions can be used many different dishes and cuisines.
Quick tips and tricks to making the best Caramelized Onions
- Use a yellow, white or Vidalia onions for the perfect sweet flavor.
- Cut thin slices for faster caramelization.
- Don’t disappear — you’ve got to stir these puppies often or they WILL burn!
Recipes with Caramelized Onions
Caramelizing onions is an easy way to add juiciness, sweetness and creaminess to any dish. They’re the perfect addition to all kinds of dishes. Try them on…
Appetizers: Caramelized onions are so good in baked brie bites, bacon crostini and steak bruschetta. Or grab some chips and caramelized onion guacamole (this one involves a drizzle of balsamic vinegar!)
Soup: It wouldn’t be a guide to caramelized onions without French onion soup! This one is made in the Instant Pot.
Sandwiches: Caramelized onions will change your life on a hot dog or roast beef sliders.
Main dishes: Serve up this French onion meatloaf or this steak pasta.
Snacks: You’ll love French onion poutine. It’s like onion rings and cheesy fries all in one.
Bread: You can even bake with caramelized onions. These onion biscuits are some of my favorites.
How to Caramelize Onions
Ingredients
- 2 large onions about 1 ½ lbs. / 24 oz.
- 4 tablespoons unsalted butter
- Large pinch of kosher salt
Equipment
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Instructions
- Slice the onion into very thin rounds using a sharp knife or a mandoline slicer.
- Melt the butter in a nonstick skillet over medium heat. I like to use a light-bottomed pan when I can to keep an eye on the caramelization process.
- When the butter is bubbling, add the onion and season with a healthy pinch of salt. This will encourage the onions to release their juices, which will speed up the process.
- Move the onion around the pan with a wooden spoon, cooking it down until it turns into a light brown color. It will become jammy and sticky. (This will take between 30-40 minutes, just depending on your stovetop and how high of a heat you feel comfortable caramelizing with.) You may lower the heat as the onions begin to caramelize so that they don’t crisp up.
- Let cool and then use.
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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