How to Make Caramelized Onions
User Reviews
4.6
How to Make Caramelized Onions
Description
This recipe uses peeled, halved, and thinly sliced yellow onions cooked first with butter and canola oil over medium-high heat along with kosher salt and fresh thyme leaves. Initial cooking softens the onions and prevents browning in spots. Then, the heat is reduced to medium-low and the pan is covered. Regular stirring every 10-15 minutes avoids burning and allows the onions to develop their characteristic golden color and rich flavor gradually through caramelization.
If the onions start to stick or brown too quickly, adding water or broth prevents scorching and helps deglaze flavor stuck to the pan. Near the end of cooking, adding white balsamic vinegar enhances the flavor with subtle acidity. The finished onions have a sweet, savory depth and soft texture suitable for serving immediately or refrigerating for up to a week.
Patience is key as the slow cooking process unlocks the natural sugars and flavors without rushing. Stirring intervals allow even cooking without disturbing the delicate browning process, ensuring consistent taste and texture.
Ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- 3 large onion peeled, halved and thinly sliced, yellow
- 1 teaspoon kosher salt
- 3 prigs thyme leaves only, fresh
- 1 tablespoon white balsamic vinegar (optional)
Instructions
- Melt the butter with the canola oil in a large cast iron or heavy bottomed skillet over medium high heat.
- Add the onions and sprinkle with the kosher salt and fresh thyme leaves. Cook the onions for 5 minutes or until they start to soften, stirring so they don't crisp or brown in spots.
- Reduce the heat to medium-low, cover with a lid, and continue to cook, stirring the onions every 10-15 minutes or so. The onions will reduce and become more golden and jammy as they cook, giving off a rich nutty aroma. If the onions look like they're beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb. Add the vinegar if desired in the last 10 minutes of cooking.
- Continue to cook up to 1 hour or so for a deep, rich caramelized flavor. Serve immediately or refrigerate for up to one week.
Notes
- Cook onions slowly with periodic stirring to develop flavor without burning.
- Add water or broth if onions begin to stick or brown too fast to prevent scorching.
- Use white balsamic vinegar near the end of cooking for a subtle flavor boost.
- Caramelized onions keep refrigerated for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1¾ to 2 cups
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 522kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 60mg | 20% |
| Sodium | 2547mg | 106% |
| Potassium | 657mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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