Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
