How to Make Caramelized Onions for Maximum Flavor
Recipe video below. This step-by-step process will give you beautifully jammy caramelized onions.
Ingredients
Instructions
- Start by vertically slicing your onions. Cut both ends off the onion, rest it on one of the cut ends, cut it in half, and then peel the onion. Lay the onion halves on your cutting board and then make slices going in the same direction as the grain - NOT into half moons. Slice until you reach the center of the onion half, then turn it down so that it's not so high and easier to cut.3 large onions
- Turn your largest element on to medium-high. Melt the butter in your largest cast-iron or stainless-steel pan (see notes), then immediately add the onions without waiting for the pan to fully heat.2 tablespoons butter
- Cook the onions, stirring frequently, for 8-10 minutes until they are soft.
- Lower the heat to medium-low, add the salt, and continue to cook the onions, stirring frequently, for another 20 minutes. At this point, they will look golden blond and be perfect for French onion soup.¼ teaspoon salt
- For slightly darker onions (say for a patty melt or pizza topping), continue cooking, stirring frequently, until they are golden brown, about 15-20 minutes more. As you cook the onions, scrape the bottom of the pan to loosen the fond (the dark bits) and mix it into the onions. (Fond is concentrated bits of flavor, so they'll add lots of depth.) If it gets too stuck, add a splash of water to deglaze the pan and prevent it from burning. You can do this as many times as needed. If the onions are browning too quickly, lower the heat even more.Water
- For dark caramelized onions (perfect for topping a burger or serving with pierogies), continue cooking until they are dark brown and ever so slightly crisp at the edges. Don't walk away from the pan at this step, as this is where you're most likely to burn them. Lower the heat and add water to the pan as needed.
Notes
Cutting the onion: This is one recipe where cutting the onion in a specific way is essential. You want to use a vertical slice, and I've outlined how to do so in the directions. Make sure to cut them this way for the best caramelized onions!
Type of pan: Onions caramelize best in cast iron or stainless steel pans; avoid non-stick or enameled cast iron. Choose your largest pan for this job so that as many onions as possible have contact with it.
Butter: I prefer butter because it helps prevent the onions from sticking to the pan and adds wonderful flavor. But you can use olive oil if you prefer.
How long to cook the onions: That depends on how caramelized you want them! You can stop cooking them after Step 4, Step 5, or Step 6 - it's up to you!
Quick caramelized onions: For the best caramelized onions, there are no shortcuts. But here are two things you can do if you're short on time. 1: Cover the pan in step three. This will shave a few minutes off the cook time. 2. Keep the heat higher. This increases the chances of them burning, so watch them diligently and keep a glass of water on hand.
Deglazing your caramelized onions: In the recipe, I suggest deglazing the pan with water. This dissolves the fond, boosting the flavor while also preventing burning. Depending on what you're making, switching up your deglazing liquid can add extra depth and flavor—you could also use broth, white or red wine, sherry, balsamic vinegar, or bourbon.
Serving: 1 = ¼ of the recipe, Calories: 95kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 195mg, Potassium: 166mg, Fiber: 2g, Sugar: 5g, Vitamin A: 177IU, Vitamin C: 8mg, Calcium: 28mg, Iron: 0.2mg