Print

The Ultimate Guide: Slow-Cooked Caramelized Onions

A mound of deeply browned, glossy caramelized onions piled high on a small white dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fundamental recipe detailing the slow cooking process required to achieve deeply sweet and savory caramelized onions, perfect for topping burgers or adding depth to dishes.

Ingredients

Scale
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar (optional, helps initial browning)

Instructions

  1. Combine the butter and olive oil in a large, heavy-bottomed skillet over medium-low heat.
  2. Add the thinly sliced onions and salt to the skillet. Stir to coat the onions evenly with the fat.
  3. Cook the onions slowly, stirring every 5 to 10 minutes. Keep the heat low to prevent burning.
  4. After 20 minutes, the onions will soften and release liquid. Continue cooking, stirring more frequently as the liquid evaporates.
  5. If the onions start sticking or browning too quickly, reduce the heat further. This stage requires patience.
  6. Continue cooking for 45 to 60 minutes total, or until the onions have reduced significantly in volume and achieved a deep, rich brown color.
  7. If using, stir in the optional sugar during the last 10 minutes of cooking.
  8. Remove from heat and use immediately or store for later use.

Notes

  • For an even deeper flavor, add 1 tablespoon of water or broth every 15 minutes if the onions begin to dry out before they color.
  • You can substitute half the butter with bacon fat for added savory flavor.
  • Caramelized onions store well in the refrigerator for up to one week.

Nutrition

Find it online: https://whiskdaily.com/caramelized-onions-ultimate-guide/