This simple recipe pairs well with all sorts of dishes, from pasta to burgers!
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Caramelized onions have long been my topping of choice for burgers and brats. It’s come to the point where I can’t grill anything without first whipping up a batch. Of course, caramelized onions aren’t just for patty melts. They’re great with sandwiches, quiches, mushrooms, pasta, and more. Plus, they’re super simple to make!
The combo of the butter and onion emits such a pleasing aroma—I’d totally buy a candle that smelled like this. I think it has to do with the butter which naturally browns as the onions caramelize. But, how does it taste? Well, I think you all know that onions aren’t known for their sweetness, at least not when eaten raw. Not so with caramelized onions. Their sweet, mellow flavor and soft, melt-in-your-mouth texture is practically the antithesis of your average uncooked onion.
Are Caramelized Onions Healthy?
Onions themselves are high in vitamins C and B6, folate, and potassium. They also contain antioxidants and compounds like quercetin, which have anti-inflammatory properties. However, caramelizing onions involves butter and oil, which adds extra fat and calories. That’s just how it is. You could reduce the amount of butter and oil used or substitute with a heart-healthy oil like olive oil. Keep in mind, it won’t taste the same and probably won’t caramelize as well.
Slow and steady wins the race…
I’ve probably said this in other posts, but it’s worth saying again: the key to perfect caramelizing is patience. Slow cooking over medium-low heat allows the onions to release their natural sugars and develop a rich, golden-brown color. Rushing the process by increasing the heat may lead to burning or uneven cooking. All you need to do is stir them occasionally so that the onions cook evenly. It’s really that simple.
INGREDIENTS
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
INSTRUCTIONS
Melt
Combine butter and oil, and heat until foamy.
Mix
Add onions and salt, and coat evenly.
Caramelize
Cook onions to a golden brown, stirring occasionally.
Deglaze
Use water to loosen any stuck bits if necessary.
Devour!
FAQs & Tips
You can slice the onions a few hours ahead and store them in the fridge, but I wouldn’t go any further. Caramelized onions are best fresh. Leftovers can be stored in the fridge for up to 1 week. Their texture is going to get slimy, so I’d recommend reheating the onions in a pan with just a smidge of butter.
Yes! I love experimenting with different onions, like white, red, and Vidalia. They each have a distinct flavor profile.
If your onions begin to dry out, adding a splash of water can help deglaze the pan and incorporate the caramelized bits back into the mixture. Adding more butter may also help.
Serving Suggestions
Caramelized onions are super versatile, and I use them in a variety of dishes, even pasta and Italian faves like chicken marsala or Fettuccine Alfredo. Serve the onions as a burger topping or mix them into our Sour Cream Mashed Potatoes for added flavor. They are also delicious in sandwiches, on pizzas, or as an accompaniment to a cheese and cracker plate!
If you love onions as much as I do, check out these other easy recipes, like Pickled Red Onions or Air Fryer Onions!
How to Make Caramelized Onions
Ingredients
- 3 large yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
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Melt butter with olive oil in a large skillet over medium heat until the butter is foamy.
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Add the sliced onions and stir to coat with the butter and oil mixture. Sprinkle with salt.
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Reduce heat to medium-low and cook, stirring occasionally, for about 50 minutes to 1 hour. The onions should become deeply golden brown and very soft.
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If the onions begin to stick or burn, add a tablespoon of water to the skillet and stir to loosen the caramelized bits.
Nutrition
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