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Caramelized Onions Recipe
This classic caramelized onion recipe is slow-cooked until dark brown, tender, and loaded with delicious sweet and savory flavors.
Prep Time
5 mins
Cook Time
5 mins
Servings: 1 cup
Calories: 335 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 2 large yellow onions
- 1 large red onion
- 2 tablespoons unsalted butter
- 2 teaspoons apple cider vinegar
- coarse salt to taste
Instructions
- Slice the onions about 1/8” to ¼” thick.
- Add the butter to a large thick-bottomed stainless-steel pan or pot, or a large cast iron skillet and heat over medium heat.
- Once the butter is melted, add onions, gently season with salt, maybe ¼ teaspoon, and mix to combine.
- Cover and let the onions stand untouched for 5 to 6 minutes. During this process, the onions will release moisture from the salt, helping steam them while covered, making the process go faster.
- Remove the lid, and you’ll notice the onion liquid will be evaporated. Stir the onions for 1 to 2 minutes. They should start to turn light brown.
- Turn the heat to low-to-low medium and stir every 6 to 8 minutes for the next 30 to 35 minutes or until very dark brown.
- Deglaze with the vinegar, season with salt, and stir to combine.
- Serve the caramelized onions. Try adding them to my patty melt recipe.
Cup of Yum
Notes
- Make-Ahead: You can make these caramelized onions 2 days ahead.
- How to Store: Cover and keep them in the refrigerator for 5 to 6 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.
- How to Reheat: Add the onions to a large frying pan with 1tablespoon of oil or butter over low to medium heat and sauté for 3 to 4 minutes or until warm.
- You can also use a non-stick skillet or enameled pan.
- If you start to see the onions sticking too much to the bottom of the pan and overly browning on the verge of burning, deglaze with a few tablespoons of water. This will temporarily help slow down that process. Then, be sure to adjust the heat lower.
- The darker the onions, without burning them. of course, the sweeter and more savory they become.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
17mg
(1%)
Potassium
496mg
(14%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
706IU
(14%)
Vitamin C
24mg
(27%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 17mg | 1% |
| Potassium | 496mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.