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Caramelized Onions Recipe


caramelized onion pizza
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3.2 from 25 votes
Caramelized onions have a million uses, and then some. Here's the best way to make them. The recipe makes enough for topping a 12" pizza, for topping 6 sandwiches, or for topping 6 baked potatoes

Course:
Dinner
,
Lunch
,
Sauces and Condiments
,
Vegetable
Cuisine:
American

Makes:

Servings: 1 cup

Takes:

Prep Time: 5 minutes
Cook Time: 40 minutes

Ingredients

  • 2 cups sliced sweet onions
  • 3 tablespoons unsalted butter
  • 2 pinches salt
Notes:
Options. If you are using regular onions, you can sweeten them with a pinch of sugar, brown sugar, honey, or even molasses.
Add a pinch or two of hot pepper flakes when you add the onions to the pan. Just because you can.
When the onions are mostly brown, add 1/2 teaspoon of inexpensive balsamic vinegar. This amps up the sweetness, and balances it with some tartness. Cook another 10 minutes until the vinegar is fully absorbed.
When the onions are ready, add 2 teaspoons of fresh rosemary, thyme, or oregano and cook for 5 minutes. If you use dried herbs, add them before the onions turn brown so the herbs can absorb some moisture and give up more of their flavor.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Peel the onions and and cut them into 1/8 to 1/4" slices (I wear swim goggles to keep from crying). Separate them thoroughly.
  • Cook. Get a large frying pan. It is important that you spread the onions out over a large surface, so don't do this in a saucepan or a small frying pan. And non-stick is best. Over a low heat, melt the butter, stir in the onions til coated, and add the salt. Cover for 15 minutes so they can steam with their internal moisture. Uncover, turn the heat up to medium, and let them cook, stirring every 5 minutes or so, until they are brown all over but not burned. The idea is to slowly extract most of the moisture, burn off the acrid stuff that makes you cry, and turn the copious natural sugars to caramel. Use immediately or keep in the fridge for a week or two.