Caramelized onions are savory, rich, and absolutely out of this world. Although caramelized onions take a little time to prepare, they are well worth the effort. And they just don’t go on top of burgers! You can use these savory onions in dips, soups, and of course, pizza!
How to Make Caramelized Onions
Caramelizing onions are a great way to bring out the natural sugars in such a basic vegetable.
If you’ve ever noshed on a bowl of cheesy French Onion Soup, then you have enjoyed these delicious onions.
Believe me, once you start making onions this way, your family will be begging you to make them again. If you are looking for some recipes to use the onions in, I have one stellar recipe that I think you might enjoy. My Smothered Pork Chops are savory and simply delish!
You can find a complete printable list of all of the ingredients you will need to make these at the bottom of the post.
Yellow onions – you can also use sweet onions if you prefer.
Extra virgin olive oil – you can use butter if you’d like
Balsamic vinegar – adding this to the onions is what really brings out the flavor.
FAQ About the Recipe
Caramelized onions are simmered over a lower heat for up to an hour so that the natural sugars in the onions come out. Sautéed onions are heated over a higher temp and a shorter time.
Once the onions have a really dark and rich looking color is a good indication.
Up to four days.
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How to Make Caramelized Onions
You will find the complete steps below in the recipe card. I have included in-process photos for your reference.
Step 1: Cut the onion into thin slices.
Step 2: Add the onion into the skillet and drizzle olive oil over them.
Step 3: Season and cook on low until they are really dark and rich looking.
Step 4: Add the balsamic vinegar to deglaze.
Step 5: Enjoy or store for later.
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Caramelized onions are savory, rich, and absolutely out of this world. Although caramelized onions take a little time to prepare, they are well worth the effort. And they just don't go on top of burgers! You can use these savory onions in dips, soups, and of course, pizza!
- 3 yellow onions large
- 2 tbsp. extra virgin olive oil s
- Salt and pepper to taste
- 1/3 c balsamic vinegar
Remove both ends of onion and cut in half lengthwise. Turn one piece of onion onto flat side and cut into thin slices, working from one end to another. Repeat until all onions are sliced.
Add onion slices to the skillet and drizzle olive oil over the top. Season with salt and black pepper, to taste, and stir to combine.
Slowly cook the onions down over medium heat for 45 minutes to an hour. (Total cooking time will depend on how many onions were used, the sugar content in the onions, and how old they are). Stir the onions every 5 or 10 minutes while they are cooking to prevent scorching.
Once the onions are done caramelizing, add balsamic vinegar to deglaze the pan. While the liquid is bubbling, gently scrape the bottom of the pan with a wooden spoon to incorporate the fond (the brown bits on the bottom of the pan) into the onions.
Season with additional salt and black pepper, if desired. Use immediately, or cool and store in the refrigerator for up to one week. Enjoy!