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Home » Recipe » Side Dishes » How to Caramelize Onions

How to Caramelize Onions

March 30, 2016 by Fox Valley Foodie 8 Comments

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How to Make Caramelized Onions RecipeLearning how to caramelize onions should be on every home cook’s bucket list. Caramelized onions are not simply another name for sautéed onions, but rather an intensely flavorful ascension from the simple onion which gave it birth. Caramelized onions are the butterfly to the sautéed onion’s caterpillar, with slow and patient cooking being the cocoon… Look at me being all poetic with my imagery and whatnot.

Caramelizing onions is a venture that requires minimal ingredients other than some butter and patience, but in undertaking this journey the cook is rewarded with sweet and tender onion slices coated in a delectably sticky glaze. The sugars gently coaxed out of the onion during the slow cooking process form the catalyst for the tantalizingly tasty transformation.

How to Caramelize Onions – Recommended Equipment

First of all, a stainless steel straight sided sauté pan is built for exactly such an application. The straight sides allow for more surface area on the bottom of the pan, making room for more onions to brown at a time. Plus, the tall sides allow for a greater volume, easily handling 3-4 large onions per session. Stainless steel is recommended because it is well suited to build up fond on the bottom of the pan as the onions brown. This is where the flavor is! This is the set I use and love.

Additionally a flat edged metal spatula is perfect for scraping up the fabulous fond accumulating in the pan. The more fond you can get off the pan, the more flavor your caramelized onions will have!

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How to Make Caramelized Onions

Print Recipe
5 from 1 vote

How to Caramelize Onions

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Side
Cuisine: American
Servings: 1 1/2 cups
Author: Fox Valley Foodie

Ingredients

  • 3 large onions
  • 2 tbsp butter or oil
  • 1/4 cup water wine, or balsamic vinegar

Instructions

  • Cut off ends of onion, cut in half from root to tip, and proceed to slice from root to tip in 1/4" cuts.
  • Melt butter and/or oil in saute pan on medium heat.
  • Add onion and toss to coat completely in butter.
  • Let saute for thirty minutes, stirring occasionally. Don't stir too often or the onions won't brown quickly. Stir when they are starting to brown, but not burning. Be sure to scrap fond off the bottom of the pan as well when stirring to incorporate it into the onions.
  • Once onions begin to turn brown you may need to drop the heat to low to prevent burning and ensure even caramelization.
  • When the onions are caramelized to your liking, deglaze the fond with water (or wine or balsamic vinegar for more flavor) and stir into the onions.
  • Let liquid evaporate and remove the caramelized onions from the pan.

Notes

Using only butter works, but can cause the onions to burn more easily. I typically add half butter and half oil.
*Calories listed are a vague estimate and accuracy should not be assumed.

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Filed Under: Recipe, Side Dishes Tagged With: balsamic vinegar, caramelized, how to, onions, wine

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Comments

  1. Willow | Will Cook For Friends says

    March 30, 2016 at 12:10 pm

    Mmm, one of my favorite things! More people should know how to caramelize onions — they add so much flavor to whatever you’re making!

    Reply
  2. Zerina says

    March 31, 2016 at 12:55 am

    Loved the caramelized onions , i like the way you have put in . Nice work –Zeri

    Reply
  3. Phelan Amanda says

    April 25, 2016 at 2:04 am

    The picture makes my mouth water! I can’t wait to make these — I’m going to do them this weekend!!! I also just discovered your site and the pictures are great.

    Reply
    • Fox Valley Foodie says

      April 25, 2016 at 8:12 am

      Thanks so much! You will love them!

      Reply
  4. Ellen says

    September 24, 2016 at 9:39 pm

    Do you think using Swiss cheese would work? I couldn’t find gruyre at the store tonight 🙁

    Reply
    • Fox Valley Foodie says

      September 24, 2016 at 9:42 pm

      I am assuming you are referencing my “Baked Caramelized Onion Dip with Gruyere Cheese” recipe, in which case, yes Swiss would be a fantastic substitution! 🙂

      Reply
  5. Bill says

    December 20, 2018 at 10:59 pm

    I won’t make a grilled cheese sandwich without carmelized onions anymore….

    Reply
  6. Jackie Peck says

    February 1, 2019 at 12:07 pm

    Made this for a wine and snack get together after horseback riding. Everyone thought it was amazing and fit the venue quite well. Using it for a repeat at our unsuperbowl party this weekend. I love that you gave instruction for carmelizing onions, i have been doing it wrong for a long time. What a difference.

    Reply

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Hi, I'm the Fox Valley Foodie! I have been told more than once that I am a food snob, and it is a moniker I happily embrace (though epicurean snob would be more encompassing, but I think that is a word mainly food snobs use). I love food made from scratch, craft beers, corny jokes, and... read more.

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