Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cast iron skillet with caramelized onions

Caramelized Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Caramelized onions are a simple yet transformative ingredient that adds deep, rich sweetness to everything from burgers to soups. This recipe walks you through the easy steps to get perfectly caramelized onions every time.

  • Total Time: 50 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 4 medium Vidalia onions, halved and sliced
  • 1/2 teaspoon salt, *optional

Instructions

  1. Slice your onions! Cut the stem and root ends off the onion. Then halve the onion and cut it into thin slices. The onion should naturally separate into half rings. Try to cut them as evenly as possible so they cook evenly.

  2. Use a wide, thick-bottomed sauté pan. Coat the bottom of the pan with olive oil.

  3. Heat the pan on medium heat until the oil is shimmering.

  4. Add the onion slices and stir to coat the onions with the oil. Spread the onions out as evenly as possible over the pan and cook for 5 minutes, stirring frequently, until softening.

  5. Reduce the heat to medium-low and continue to cook, stirring every few minutes. The trick is to stir, but not too often. You want the onions to brown a bit, and if you over-stir, they won’t have a chance to brown. Additionally, if the onions start to burn or stick to the bottom of the pan, either reduce the heat to low or add a splash of water to the pan to help.

  6. Low and slow – cook time will vary and depend on the size of your pan, the size of your onions, and the heat on your stove.

Find it online: https://www.amysnutritionkitchen.com/caramelized-onions/

Scroll to Top