Making Caramelized Onions
In our house, we love caramelized onions on pretty much anything we make. They add just that little extra flavor and texture that some recipes need. Try them on pizza and hamburgers or served alongside your favorite steaks and roasted vegetables. Although caramelized onions take a little time to prepare, they are well worth the effort.
How to Make Caramelized Onions
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Remove both ends of onion and cut in half lengthwise. Turn one piece of onion onto the 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 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 or how you stored them. 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 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- 1/3 cup balsamic vinegar
- Black pepper to taste
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 brownbits 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
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.