How to Caramelize Onions (Step-by-Step Guide)
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How to Caramelize Onions (Step-by-Step Guide)
Caramelized onions are the secret ingredient that takes everything from soups and pastas to burgers and grain bowls to the next level. Sweet, jammy, and deeply flavorful, they transform even the simplest dishes into something special. In this post, I’ll show you exactly how to caramelize onions perfectly every time, without burning them or turning them mushy.
Why Caramelized Onions Are Worth It
Learning how to caramelize onions is a kitchen skill that pays off over and over. Slow cooking onions brings out their natural sugars, creating a rich, sweet-savory flavor that can’t be replicated with shortcuts. You can use caramelized onions in:
– Sandwiches, burgers, and wraps
– Grain bowls and salads
– Soups and stews
– Tarts, quiches, and pizzas
– As a topping for steak, chicken, or fish
Plus, they’re budget-friendly and easy to batch cook—you can make a big batch on the weekend and enjoy them all week.
Tips for Perfect Caramelized Onions
Choose the right onion: Vidalia or other sweet onions yield the best flavor, but yellow onions work too.
Use a wide pan: Crowded onions steam instead of caramelize.
Don’t rush the process: True caramelization takes time- you’ll need at least 45 minutes.
Deglaze if needed: If your pan starts to dry out or darken too quickly, add a splash of water to release the flavorful bits without burning.
How to Store and Freeze Caramelized Onions
Caramelized onions store beautifully, making them perfect for meal prep:
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Portion into small containers or ice cube trays and freeze for up to 3 months.
To use, simply thaw and warm gently on the stovetop.
Ingredients
3 lbs. (about 6 medium, preferably Vidalia), julienned or diced
2–3 tablespoons grapeseed oil or another neutral oil (you can also use ghee; avoid butter because its milk solids can burn)
1/2 tbsp Kosher salt
Directions
- Use a large skillet (at least 12 inches) so the onions have room to cook evenly. Add the oil and heat over medium-high until it shimmers. Add the onions to the pan and sprinkle salt evenly over them. For the next 5–10 minutes, stir frequently to help the onions release their moisture. (Tip: create a small “well” in the center of the pan so you can see how much liquid they’re releasing.)
- Once the onions have released most of their liquid, reduce the heat to medium and set a timer for 45 minutes. Keep the onions in one cohesive mass and stir every 5 minutes for the next 30 minutes. Scrape up any caramelized bits on the bottom of the pan and stir them into the onions- this is where the flavor lives.
- With 15 minutes left on the timer, push the onions to one side of the pan. They will have shrunk significantly, so keeping them together helps them caramelize evenly. Flatten the mass of onions down to maximize contact with the pan. Reduce the heat slightly if needed.
- Continue stirring every 5 minutes. When the timer is up, your onions should be sweet, jammy, and caramel-colored. If you prefer a deeper color and more intense flavor, cook for another 15–30 minutes.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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