Description
This recipe for caramelized onions transforms simple yellow onions into sweet, golden brown, and jammy morsels perfect for enhancing the flavor of various dishes. The slow cooking process over low heat with butter and olive oil develops rich, deep flavors, making these onions an excellent addition to burgers, sandwiches, pizzas, or as a savory topping.
Ingredients
Scale
Onions
- 3 large yellow onions
Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning and Optional Additions
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Slice the onions. Peel and thinly slice the 3 large yellow onions into evenly sized pieces to ensure uniform cooking.
- Heat fats. Place a large skillet on medium heat and melt 2 tablespoons of butter together with 1 tablespoon of olive oil until combined and hot.
- Add onions. Add the sliced onions to the skillet and stir to coat them well in the melted butter and olive oil.
- Cook evenly. Spread the onions evenly across the pan and let them cook, stirring every few minutes to prevent burning and promote even caramelization.
- Lower heat. Once the onions begin to turn brown, reduce the heat to medium-low to continue slow cooking without burning.
- Slow cook. Continue cooking the onions for 30 to 45 minutes, stirring occasionally to develop a deep golden brown color and jam-like texture.
- Add salt early. Add 1 teaspoon of salt early in the cooking process to help draw out moisture from the onions and accelerate caramelization.
- Optional sweetness. If desired, add 1 teaspoon of sugar halfway through cooking to enhance sweetness and deepen color.
- Deglaze pan. When the onions are richly browned and jammy, deglaze the skillet by adding 1 tablespoon of balsamic vinegar or a splash of water to lift the flavorful browned bits from the pan.
- Finish and store. Remove the caramelized onions from the heat and use them immediately, or allow to cool and store in an airtight container for later use.
Notes
- Use thin, even slices to ensure uniform caramelization.
- Stir occasionally but not too often; allowing onions to sit undisturbed helps browning.
- Adding sugar is optional and depends on the desired sweetness level.
- Balsamic vinegar adds complexity and enhances the flavor but can be omitted.
- Store caramelized onions refrigerated for up to 1 week or freeze for longer storage.
- Use a wide skillet to allow maximum surface area and even cooking.
