How To Caramelize Onions
Learning how to caramelize onions is an essential skill for any cook. Follow our foolproof method for perfectly caramelized onions to add to soups, stews, dips, sauces, salads, and more!
Servings: 1 cup
Equipment
Ingredients
- 4 yellow onions about 1 lbs.
- 2 tablespoons olive oil or unsalted butter
- 1/2 teaspoon kosher salt or more to taste
Instructions
- Trim off the ends of the onion, then peel off the outer layer. Cut the onion in half through the root and top ends. Place the flat side of the onion on a cutting board and thinly slice all halves.
- Heat olive oil in a large skillet (a large cast iron skillet or stainless steel pan would both work) over medium heat.
- Once the olive oil is hot, add all the onion slices and saute for 2 minutes, stirring constantly.
- Lower the heat to low and cook, uncovered, for 1 hour. The important thing here is to leave them alone to brown (especially in the first 25 minutes), but keep a close eye on them and stir as needed. If you stir them too often, they won’t brown. Alas, if you don’t stir them, they will burn.
- After the first 25 minutes, as the onion slices start to brown, you can stir more frequently and even use a wooden spatula to scrape the brown bits at the bottom of the pan.
- Optionally, if needed, you can deglaze using a few tablespoons of water.
- Once caramelized and soft, add the salt and stir to thoroughly distribute.
- Remove the now-caramelized onions from the heat. Serve as an accompaniment to your favorite dish!
Notes
- Yields: We used one pound of raw onions (about 4 cups of sliced onions), which yielded approximately a cup of caramelized onions.
- Type of Onion to use: We used yellow onions, but you can make this recipe with sweet onions (such as Vidalia or Walla Walla), red onions, white onions, and even shallots. Alternatively, you can use a combination of them.
- Deglazing liquid: Though optional, deglazing onions can be done using water, stock, or a splash of balsamic vinegar. I typically choose a liquid that complements the recipe for which I'm using these onions. Remember, only a small amount is needed, as it goes a long way.
- Store: Let browned onions reach room temperature. Then, transfer them to an airtight container and place them in the refrigerator for up to a week.
- Freeze: To freeze, begin by letting them come down to room temperature. Then, you have two options:
- For bulk storage, you can transfer them to a freezer-safe bag, remove as much air as possible, and lay your onions flat before freezing.
- For portioned storage, you can portion them out using ice cube trays to kick off any recipe when you’re in a pinch.
- Thaw: Frozen onions can be thawed in the fridge overnight. Or, if you are using smaller amounts, you can thaw it on the counter an hour before using it in your recipe.
Nutrition
Calories: 424kcal | Carbohydrates: 41g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 1181mg | Potassium: 643mg | Fiber: 7g | Sugar: 19g | Vitamin A: 9IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 1mg
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