Easy Caramelized Onions Recipe
How to Caramelize Onions - sweet, velvety, and full of amazing caramelly goodness. Bursting with umami, they will incredibly elevate your food. Easy to make with a little time and just three ingredients.
How to Make the Best Easy Caramelized Onions
Caramelized onions are one of those kitchen staples that can transform an ordinary dish into something extraordinary. These easy caramelized onions deliver all the sweet, velvety, umami-rich flavor you crave with minimal effort and just three simple ingredients.
The secret to perfect caramelized onions is patience. Starting the onions dry in a hot pan helps draw out their natural moisture before adding the oil. This technique, combined with low and slow cooking, allows the natural sugars in the onions to develop into that deep, rich caramel color and incredible depth of flavor.
Use these caramelized onions to elevate burgers, steaks, sandwiches, pizzas, pasta dishes, or even as a topping for soups and salads. Make a big batch and keep them on hand in the refrigerator—you’ll find yourself adding them to everything.
Easy Caramelized Onions
How to Caramelize Onions - sweet, velvety, and full of amazing caramelly goodness. Bursting with umami, they will incredibly elevate your food. Easy to make with a little time and just three ingredients.
Ingredients
Caramelized Onions
Instructions
Caramelized Onions
- Heat a 10-inch cast iron or carbon steel pan on medium high.
- When pan is hot, add onions stirring a few times - cook this way, without oil, for 5 minutes.
- Add olive oil and salt. Stir for a minute to fully incorporate. Turn heat down to medium-low.
- Stir every 5-10 minutes for 30 minutes.
- The onions should be a dark caramel color, smell amazing and be greatly reduced. Deglaze the pan by adding 1 tablespoon of water and scrape the pan to get the stuck crusty browned bits off the pan. This is known as fond and is bursting with flavor. Don't skip this step!
Notes
- Use a cast iron or carbon steel pan for the best caramelization results.
- Don't rush the process - low and slow is the key to perfectly caramelized onions.
- Store in an airtight container in the refrigerator for up to one week.
