How to Make Caramelized Onions

Caramelized onions in a white bowl next to a striped cloth napkin.

5 from 1 vote

Follow this easy method for how to caramelize onions and you'll get a simple and sweet ingredient, side dish, condiment, appetizer - you name it - that pairs well with anything from a grilled burger to seared chicken to French onion soup.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 116kcal

Author: Amy Nash

Ingredients

1 Tablespoon salted butter
1 teaspoon olive oil
2-3 sweet yellow onions, sliced about ¼" thick
Pinch of salt

Instructions

Cut off the tip of the onions, then slice them in half through the root end and peel off the papery outer skin. Use a sharp knife to slice them into thin strips.
Melt butter and oil in a large pan or cast iron skillet over medium-high heat. Add onions and stir with a wooden spoon to coat. Reduce heat to medium to medium-low.
Let the onions cook, stirring occasionally while the onions slowly caramelize. After 10 minutes, season the onions with a little salt. The onions will soften and release liquid as they gradually brown.
If the onions start to stick to the pan, add a tablespoon or two of water and stir to keep the onions from burning.
The onions should be caramelized to a nice, deep brown between 30-45 minutes.

Notes

Storage: Caramelized onions can be kept in an airtight container on the counter at room temperature for a few hours, but any longer than that and I would recommend refrigerating them for best results. They will keep in the fridge for up to 1 week.
Freezing: Freeze any unused onions in individual serving size containers or ice cube trays for up to 2 months. They can be added to soups or thawed and warmed in the microwave before enjoying.

Nutrition