Slow-Caramelized Onions

Name: Slow-Caramelized Onions
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: 4 pcs onion (large, thinly sliced into half-moons); 2 tbsp butter; 1 tbsp olive oil; 1 pinch salt; 2 tbsp water (for deglazing, as needed)

RATING

4.6/5(112)

TASTE SCORE

9/10

Deep golden, buttery-soft strands of onion cooked low and slow until they melt into pure savory-sweet silk. No rushing, no cheating — just patience rewarded with a jammy, intensely flavorful condiment that elevates burgers, steaks, soups, and sandwiches from good to unforgettable.

PREP

10m

COOK

50m

SERVES

1 TBSP

63 cal

SERVINGS

INGREDIENTS

For 8 servings

4 pcsonion · large, thinly sliced into half-moons2 tbspbutter1 tbspolive oil1 pinchsalt2 tbspwater · for deglazing, as needed

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 6%

Carbs5g · 32%

Fat5g · 71%

Fiber1g

Sugar2g

Saturated fat2g

Cholesterol8mg

Sodium43mg

Potassium81mg

Phosphorus17mg

How we calculate →

METHOD · 5 STEPS

prep
Slice the onions into thin half-moons.
Peel the onions, cut in half from root to stem, and slice thinly into even half-moons. Even thickness ensures uniform caramelization.
saute · ~3 min
Melt the butter and oil, then add onions.
1.Heat butter and olive oil in a large skillet over medium heat until the butter stops foaming.
2.Add all the sliced onions and a pinch of salt. Stir to coat evenly in the fat.
TIPThe salt helps draw out moisture from the onions, jumpstarting the softening process.
saute · ~10 min
Cook until softened and translucent.
1.Cook for about 10 minutes, stirring occasionally, until onions soften, turn translucent, and release their liquid.
simmer · ~35 min
Caramelize low and slow until deep golden brown.
1.Reduce heat to medium-low.
2.Cook for another 30 to 40 minutes, stirring every 3-4 minutes.
3.When brown bits stick to the pan, add a splash of water and scrape them up with a wooden spoon. The onions will absorb that flavor and keep cooking gently.
TIPPatience is everything. Rushing with high heat burns the natural sugars instead of caramelizing them.
garnish
Finish and remove from heat.
Onions are done when they are jammy, deeply browned, and reduced to about a quarter of their original volume. Remove from heat and use immediately or store for later.
TIPKeep going a few extra minutes if they look pale — true caramelized onions are mahogany brown, not golden.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose yellow or sweet onions; they have the highest sugar content for deep caramelization.
2
Slice onions evenly in thickness; uneven slices will cook at different rates and burn some edges.
3
Use a wide, heavy-bottomed pan so the onions spread in a single layer and steam less.
4
Resist the urge to stir too often; letting the onions sit builds fond for richer flavor.
5
Deglaze with water, broth, wine, or vinegar each time you see brown bits stick to the pan.
6
If the onions start browning too fast, lower the heat immediately to prevent bitterness.
7
Caramelized onions freeze beautifully; portion them into ice cube trays for easy use later.

RECIPE VARIATIONS

Adapt it for your goals.

balsamic glazed

Balsamic-glazed

Add 1 tablespoon of balsamic vinegar in the last 5 minutes of cooking for a tangy, sweet glaze that pairs beautifully with roasted meats and grilled cheese.

herb infused