How to Caramelize Onions

A bowl of caramelized onions on a pink surface next to a white linen

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!

Prep Time 10

Cook Time 40

Cooling Time 30

Servings servings

Calories 61kcal

Ingredients

2 large onions about 1 ½ lbs. / 24 oz.
4 tablespoons unsalted butter
Large pinch of kosher salt

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.

Nutrition