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The Most Perfect Caramelized Onions

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Caramelized-Onions

Photo: http://ciaoflorentina.com/

I figured there is no better way to start the “recipe” section of my blog, then to show you one of my most requested recipes, my caramelized onions! Once completed, this sweet treat can elevate almost any of your current dishes (try them mixed into your Mac and Cheese, on top of a pizza or even tossed into a salad).

For years now, every time I host (or even go to) a dinner party, my friends always ask me to make something with these onions and then proceed to ask me for my recipe. Until now, I’ve sort of kept it under wraps, but it’s so simple (and I love you all so much), so why not share!?

Print Recipe

The Most Perfect Caramelized Onions

Once completed, this sweet treat can elevate almost any of your current dishes (try them mixed into your Mac and Cheese, on top of a pizza or even tossed into a salad).
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Caramelized Onion, Onions, Thinly Sliced
Servings: 1

Ingredients

  • 2 Softball Sized Vidalia or Sweet Onions they cook way down, trust me)
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1/2 tbsp Brown Sugar
  • 1 tsp White Sugar
  • A Pinch of Salt

Instructions

  • Thinly slice your onions. Take your time on this step! The thinner and more even you cut them, the better they will caramelize. 
  • Drop the butter and olive oil into a pan and cook over medium until butter is melted. (I use both butter and olive oil because the oil has a higher cooking temperature, but the butter helps the onions not burn).
  • Add the onions to the pan. Turn the heat up a tiny bit and sauté them around a little bit. Once they start to soften (like 2 minutes), turn the heat down to medium low.
  • Add both the brown and white sugar. To be honest, I’m not totally sure why I use both kinds, but for whatever reason, when I do…they come out PERFECT.
  • Cover pan with a lid (or tinfoil if you don’t have one). I’ve found that covering the pan helps keep the moisture in and the onions won’t burn as they caramelize.
  • Keep them covered for about 30-45 minutes. Every 10-15 minutes you should pop the cover off, stir them up a bit and recover them. Once they’ve started to turn a carmel color, add the salt and remove the lid. Cook for an additional 10 minutes so that the remaining liquid evaporates.
    That is it!
    NOTE: It is important to wait until the end to add the salt. Salt draws out liquids and will make your onions cook much slower if added in the beginning (aint’ nobody got time for that)!

Well, that’s all for now! I’d love to get your feedback and learn how your onions came out or what other recipes you’d like to see on my blog.

Love always,
Erica

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Comments

  4. Wow! Those look delicious. I might try them with some vegan butter or dairy-free margarine some time.

    • You could always just use olive oil. I’d just throw an extra couple of drizzles in there. My dad is a vegan so whenever I make these for him, I simply omit the butter 🙂

  6. Thanks for sharing your caramelized onion recipe, Erica! I appreciated your tip on just using olive oil, too (in the comment section.) Will definitely try these!

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