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How to Caramelize Onions: The Ultimate Guide

A close-up shot of a mound of deeply golden brown caramelized onions served on a light plate.
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Learn the simple technique to slowly cook onions until they become deeply sweet, golden, and jammy.

Ingredients

Scale
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar (optional, for faster browning)

Instructions

  1. Slice the onions thinly and uniformly. Uniformity helps them cook evenly.
  2. In a large, heavy-bottomed skillet, melt the butter with the olive oil over medium-low heat.
  3. Add the sliced onions and salt to the skillet. Stir to coat them completely with the fat.
  4. Cook the onions slowly, stirring every 5 to 7 minutes. Keep the heat low to prevent burning. This initial stage will take about 20 minutes, and the onions will soften and release moisture.
  5. If using, sprinkle the sugar over the onions after they have softened.
  6. Continue cooking, stirring more frequently as the onions begin to stick slightly to the bottom of the pan (this is good fond development). Scrape up the browned bits with your spatula.
  7. Maintain low heat and continue cooking for another 30 to 45 minutes, or until the onions reach a deep, rich brown color and have a jammy texture.
  8. Remove from heat and serve immediately or store for later use.

Notes

  • For a quicker method, increase the heat slightly to medium, but stir every 2 to 3 minutes to prevent scorching. This reduces the total time but requires more attention.
  • If the onions start to dry out or stick too much before browning, add 1 tablespoon of water or broth to deglaze the pan, scraping up the browned bits before continuing to cook.
  • Use these onions as a topping for burgers, mixed into scrambled eggs, or as a base for French onion soup.

Nutrition

Find it online: https://sundayflavor.com/caramelized-onions-recipe-ultimate-guide/