This easy guide show you how to make perfect caramelized onions! Added to sandwiches, pizza, salads, you name it – this healthy caramelized onion recipe adds a deliciously sweet and rich flavor to so many dishes! Plus, they’re paleo and whole 30 friendly!
While you might not think caramelized onions and parties go together, they are perfect for parties. Or party food. On burgers for picnics, appetizers, pizza the opportunity to feature caramelized onion at your next party are endless.
Making the onions is easy, although slightly time consuming. You have to keep an eye on them to make sure that they do not burn. You start by slicing onions ¼ inch thick. Add a tablespoon of butter or oil, the onions, and a pinch of salt to a heavy bottomed pan over medium heat. You can easily double or half this recipe depending on how much you need. But beware, these really cook down.
You’ll be occasionally stirring the onions to make sure they don’t burn and deglazing the pan if necessary. In order to deglaze, you’ll add a little bit of liquid such as sherry, wine, or even water, and then stir the onions, scraping the bottom of the ban. This helps them from drying out too much and keeps the bits that are stuck to the pan from burning.
Below you can see the process of the onions cooking down. I cooked at medium heat and you can see it took about an hour to get very, very caramelized. You do not need to cook them down this much. It’s really up to you. Most caramelized onions are cooked anywhere from the 40-60 mark. It is really a matter of preference.
At 10 minutes, you can see they are still pretty intact and haven’t started to brown.
After 20 minutes, they are starting to brown a bit and turn slightly opaque.
After 30 minutes they’re starting to change color and get more bits of caramelization.
After 40 minutes you can see they’re really changing color and starting to caramelize.
After 50 minutes they start to get really dark and shrink in size.
After 60 minutes you’ll have some very caramelized onions. As you can see they’re dark and they’ve really shrunk in size.
Again, it’s really up to you how much you want to cook them. They’re great at all different stages, I prefer mine at about 45 minutes for burgers and 60 minutes for appetizers such as roast beef crostini. Yum!
- 2 large yellow onions
- 1 -2 tbsp butter or oil
- Water Sherry, Vinegar,Pinch of salt
- Pinch of sugar optional
- Remove peel and thinly slice onions, about ¼ inch thick.
- Add olive oil or butter (or both) to a large skillet over medium heat.
- Add the sliced onions and salt and using a wood spoon or heat proof spatula stir to coat in the butter/oil.
- Add salt and sugar (if adding)
- Cook for an 45 minutes to an hour, stirring every 5-10 minutes.
- If you need to deglaze, add a few tablespoons of water, sherry, or red or white wine vinegar and scrape the bottom of the pan with wooden spoon or spatula