Sweet, deeply golden, and irresistibly rich, caramelized onions are a simple kitchen staple that transform ordinary dishes into something extraordinary. With just a few basic ingredients and a little patience, you can create a flavorful topping perfect for burgers, pasta, soups, sandwiches, and more.
Why You’ll Love This Recipe
Made with only a few pantry staples
Naturally sweet without needing added sugar
Perfect for meal prep
Adds depth and richness to countless dishes
Easy to customize with herbs and spices
Freezer-friendly
Budget-friendly and versatile
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large yellow onions (about 2 pounds), thinly sliced
3 tablespoons olive oil or unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon water, as needed during cooking
Directions
Peel the onions, cut them in half from root to tip, and slice them thinly into even strips.
Heat a large heavy-bottomed skillet over medium heat. Add the olive oil or butter and allow it to melt completely.
Add the sliced onions and stir to coat them evenly in the fat.
Sprinkle with salt and pepper, then reduce the heat to medium-low.
Cook slowly, stirring every 3–5 minutes to prevent burning. The onions will first soften, then release moisture, and gradually turn golden.
Continue cooking for 35–45 minutes until the onions become deep golden brown and very soft.
If the onions begin sticking to the pan, add 1 tablespoon of water and stir to deglaze the pan.
Once fully caramelized, remove from heat and allow to cool slightly before serving or storing.
Servings and timing
Servings: Makes about 1 1/2 cups
Preparation time: 10 minutes
Cooking time: 40–45 minutes
Total time: Approximately 55 minutes
Variations
Add 1 teaspoon fresh thyme leaves for an herby flavor.
Stir in 1 tablespoon balsamic vinegar during the final 5 minutes for extra depth.
Use red onions for a slightly sweeter and milder taste.
Add a small pinch of chili flakes for subtle heat.
Finish with a small knob of butter for extra richness.
Storage/Reheating
Storage:
Allow onions to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Freezing:
Place cooled caramelized onions in freezer-safe containers or portion them into ice cube trays. Freeze for up to 3 months.
Reheating:
Reheat in a skillet over low heat until warmed through, or microwave in 30-second intervals, stirring between each interval.
FAQs
How long does it take to properly caramelize onions?
It typically takes 35 to 45 minutes over medium-low heat to develop deep color and flavor.
Do I need to add sugar to caramelize onions?
No. Onions naturally contain sugars that develop during slow cooking.
What type of onions work best?
Yellow onions are ideal for balanced sweetness, but white or red onions also work well.
Why are my onions burning instead of browning?
The heat may be too high. Lower the temperature and stir more frequently.
Can I make caramelized onions ahead of time?
Yes. They store very well and can be prepared several days in advance.
What pan is best for caramelizing onions?
A heavy-bottomed stainless steel or cast-iron skillet distributes heat evenly and prevents scorching.
Can I caramelize onions without oil or butter?
Yes, but they may stick more easily. Use small amounts of water to prevent burning.
How do I know when they are done?
They should be deeply golden brown, very soft, and have a rich, sweet aroma.
Can I double the recipe?
Yes, but use a large pan to avoid overcrowding, which can cause steaming instead of caramelizing.
What dishes can I use caramelized onions in?
They are excellent in sandwiches, burgers, pasta, soups, pizzas, grain bowls, and savory pastries.
Conclusion
Caramelized onions are a simple yet powerful addition to your cooking repertoire. With patience and the right technique, you can achieve a deep, sweet flavor that enhances countless meals. Once you master this recipe, you’ll find yourself making them again and again.
Sweet, deeply golden, and richly flavorful, caramelized onions are a versatile kitchen staple that elevate burgers, pasta, soups, and more. Made with just a few simple ingredients and slow cooking, they develop a natural sweetness and silky texture.
Ingredients
4 large yellow onions (about 2 pounds), thinly sliced
3 tablespoons olive oil or unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon water, as needed during cooking
Instructions
Peel onions, cut in half from root to tip, and slice thinly into even strips.
Heat a large heavy-bottomed skillet over medium heat and add olive oil or butter.
Add sliced onions and stir to coat evenly.
Season with salt and pepper, then reduce heat to medium-low.
Cook slowly, stirring every 3–5 minutes. Onions will soften, release moisture, and gradually turn golden.
Continue cooking 35–45 minutes until deeply golden brown and very soft.
If onions stick, add 1 tablespoon water to deglaze and stir.
Remove from heat once fully caramelized and cool slightly before serving or storing.
Notes
Low and slow cooking is key to proper caramelization.
A heavy-bottomed pan prevents burning and ensures even browning.
Avoid overcrowding the pan to prevent steaming.
Onions naturally sweeten; no sugar is required.
Stir occasionally but allow onions time to develop color between stirs.
