If you are wondering how to make caramelized onions this recipe will help you make perfect carmelized onions every time.
How to Serve Caramelized Onions
Although caramelized onions take time to prepare, they are well worth the effort.
Use them for homemade French Onion Soup or try them on pizza and hamburgers or served alongside this favourite recipe for braised pork roast.
How to Store Caramelized Onions
Caramelized onion will keep in the fridge for 3-4 days when stored in an airtight container.
You can also freeze these onions for up to three months.
How to Make Caramelized Onions
Prep time: 15 minutes | Cook time: approximately 1 hour | Serves: 4-6
Ingredients:
3 large yellow onions
3 T. unsalted butter
2 T, extra virgin olive oil
Sea salt and black pepper, to taste
1/3 c. balsamic vinegar
Directions:
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.
Melt butter in a large skillet over medium heat. Add onion slices to 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!
Caramelized Onions
Ingredients
- 3 large yellow onions
- 3 T. unsalted butter
- 2 T, extra virgin olive oil
- Sea salt and black pepper, to taste
- 1/3 c. balsamic vinegar
Instructions
- 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.
- Melt butter in a large skillet over medium heat. Add onion slices to 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!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
