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caramelized onions on a cheese bake
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Caramelized Onions Method

Caramelized onions can be the finishing touch to your dish!
Course: Side Dish
Cuisine: French
Keyword: Onions


  • Several medium or large onions yellow, white, or red
  • Extra virgin olive oil a few tablespoons
  • Butter optional
  • Kosher salt to taste
  • Sugar a couple teaspoons, optional
  • Balsamic vinegar a splash, optional


  • Peel and slice onions to desired thickness.
  • Heat a wide, heavy-bottomed pan, and add the olive oil and butter (if using) until shimmering.
  • Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
  • Turn heat to medium low. Stir the onions every few minutes to prevent sticking to the pan. Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. The onions will sweat and release their own liquid.
  • As soon as the onions start brown, stir them before they burn. Add a little more oil as needed, if you find the onions are sticking or starting to burn.
  • Use a wooden or metal spatula to scrape up the browned bits from the bottom of the pan as the caramelization proceeds. Continue to cook and scrape until the onions are a rich, brown color.
  • At the end of the cooking process add a splash of balsamic vinegar or wine to deglaze the pan, and continue to cook on low until all the added liquid has been absorbed, and onions are a thick jammy texture.


Caramelized onions can be frozen in an airtight container for future use.

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