Caramelized onions are onions that have been cooked low and slow, turning sweet and golden. They’re super easy to make and instantly elevate everything from burgers and steaks to soups, casseroles, dips, and more!
Why You’ll Love These Caramelized Onions
I’m always touting sauces, marinades, and spices for their ability to take recipes to the next level, and caramelized onions are no different. They’re my secret ingredient for adding rich, sweet depth to all sorts of dishes, especially my French onion dip! If you haven’t yet made that appetizer, consider this your gentle nudge. It’s a true fan favorite around here. Here’s what else you’ll love about caramelized onions:
- They’re super easy to make. All you need are onions, oil, and a pinch of salt. That’s it!
- There’s no added sugar. When onions cook low and slow, their natural sugars caramelize all on their own, making them wonderfully sweet.
- They’re an instant flavor booster. You can add them to sandwiches, burgers, dips… basically anything! I’ll share my favorite ways below.
Caramelized Onion Ingredients
- Onions: Yellow or sweet onions are your best options for that deep, naturally sweet flavor.
- Olive oil and salt: A bit of oil (or butter/ghee if you prefer) helps the onions soften and caramelize, while kosher salt enhances every bit of flavor.
- Water or bone broth: A little liquid is added as needed to hydrate the onions, deglaze the pan, and prevent sticking or burning. It’s the secret to that glossy, jammy finish.
Find the complete recipe with measurements below
How to Make Caramelized Onions
The great thing about caramelized onions is that you get to decide how light, golden, or deeply browned you want them. Here’s how to make them perfectly every time:
Step one: Slice the onions into a mix of thin and slightly thicker pieces. This gives a nice texture variety, though you can stick to one style if you prefer.
Step two: Add the butter and/or oil to a large sauté pan over medium heat. Stir in the onions, then let them sit undisturbed for 2 to 3 minutes before stirring again. This helps one side get beautifully browned and crispy. Sprinkle with salt and give them another toss.
Step three: Reduce the heat to medium-low (or low if your stove runs hot). Continue stirring every couple of minutes for the first 30 minutes. If the onions start sticking or look like they’re getting too dark, splash in a few tablespoons of water or broth to rehydrate them. Use your spatula to scrape up the fond (those lovely browned bits) off the bottom of the pan and mix it right back into the onions.
Step four: Continue this cooking and scraping process for about 45 minutes, or until your onions reach the color and sweetness you love. Want them darker and deeper? Just keep going. I’m a fan of a mix of darker and lighter bits, which you get by not over-stirring. If you stir every minute, you’ll end up with a more uniform color. So darn easy!
How Long Can You Store Caramelized Onions?
Caramelized onions keep really well, which means you can add them to your ingredient meal prep for the week! Once they have cooled, transfer them to a sealed container and store them in the fridge for 4 to 5 days.
Ways To Enjoy
Caramelized onions might just be one of the most versatile flavor boosters in the kitchen.
- For dinner: Add them to sandwiches, burgers, soups, casseroles, or protein bowls for instant richness. They also taste great piled onto baked pork chops or ribeye steak.
- For appetizers: Swirl them into dips (especially my French onion dip), or pile them onto crostini with a smear of goat cheese for the easiest holiday appetizer.
- For breakfast: They’re amazing in omelets, frittatas, and scrambled eggs.
More Flavor-Enhancers
- Basil Pesto: The best way to add fresh basil to meals.
- Marinara Sauce: A classic for a reason!
- Chimichurri Sauce: The perfect protein pairing.
- Balsamic Reduction: So rich and flavorful.
- Lemon Vinaigrette: My favorite way to brighten dishes.
If you try this caramelized onions recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- All-Clad Saute Pan My favorite stainless steel pan!
Ingredients
- 2 medium yellow onions, sliced
- 2 tablespoons butter or olive oil
- ½ teaspoon kosher salt
- water or broth, as needed
Instructions
- Caramelize the onions. Heat the butter or oil in a large sauté pan on medium heat and add the onions. Stir the onions for 2 minutes, then reduce the heat to low.
- Continue caramelizing. Add the salt and continue stirring the onions every 2 to 3 minutes, allowing them to caramelize on the bottom before stirring again. If the onions start to stick or brown, add a few tablespoons of water to rehydrate them and deglaze the pan.
- Finish caramelizing. Continue cooking the onions for approximately 45 minutes or until they're caramelized to your liking.
- Use or store. Use the caramelized onions in a variety of recipes or store in a sealed container in the fridge for several days.
Lisa’s Tips
- If using butter, make sure you also add at least one tablespoon of oil to increase the smoke point of the butter and prevent the butter from burning.
- I think it’s best to make caramelized onions in a stainless steel or cast iron pan, not a non-stick pan. You want all those dark crispy bits!
- Storage tip: They can be stored in the fridge for 4 to 5 days.
Nutrition
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This recipe was originally posted June 2019, but updated to include new photos and information for your benefit!
Thanks so much for this excellent recipe, including the tip about using oil with butter.
My husband loves these caramelized onions on many things
Glad the tips are helpful, Marilynn!
Great instructions for the onions which I used to make your French onion dip! I’ll never go back to packaged dip after tasting this. Thanks Lisa!
Yay, love to hear that! This simple “from scratch” version for both the caramelized onions and French onion dip is sooo much better.
These onions are delicious! Can you freeze these for adding to other dishes later?
Hi Dixie – yes, absolutely!
Second time is a charm. Tried the first time in a nonstick pan. Didn’t work. Second time used my Le Creuset and they are beautiful.
Glad this worked out great the second time around, Karen!
I just made the caramelized onions from your easy-to-follow recipe and they came out perfectly and delicious! This is my new “go-to” recipe for everything!
Amazing! Glad your caramelized onions turned out perfectly with this recipe, Bizi.
Do you have a video of this? I don’t see it here or on your YouTube channel? What size onion? How much weight or cups for the raw onion?
Hi Noella – The video is in the recipe card if you have your ad blocker turned off. Also, I would use medium-sized onions!
This caramelized onion dip is decadently delicious!! It is time intensive to make, but well worth it when you see guests almost melt when they grab a bite.
Omgee I don’t know if I could ever have onions playin again. This was superbly delicious and so easy. I made this because I wanted to have add some topping for my focaccia. It made it a hit total star of the show.
But now I’m going to include it on almost everything you’re gonna have to stop me from trying to use caramelized onions. Where was this all my life. Thank you Lisa
I loved this recipe! It was delicious and looked lovely too. It was the best caramelized onions i have ever tried!!!
So glad you found a winning caramelized onion recipe! :)
FYI
you have referred to the browned food (see the 4th dot point of “How To Make Caramelized Onions”) as “frond”, this should be “fond”
typo? apologies for my pendantry
Hi Richard- Thanks for noticing! Just changed this :)
How come that in EVERY recipes for caramelized onions (which I ever read) you have to add sugar, except yours? Its so easy and simple and delicious!! I love it and made it so many times. Thank you so much for that! Yesterday I cooked rice (I cook it the turkish way) and I had some caramelized onions left in the fridge. I added it to the cooking rice and it was mindblowing. The rice turned a bit brown and the flavour!!! English is not my mothertongue so unfortunatly its hard for me to explain how amazing and tasty it was!!
Hi Katharina – That’s because you don’t need it! It tastes delicious on it’s own with just a little butter and salt :)
Can the cartelized onions be frozen and used at a later date?
Thank you.
Ilene
Yes, no problem.
Carmelized onions are the perfect topping for so many recipes! We love them on burgers!
Yes, they’re perfect on burgers (I love lettuce wrapped burgers). So much additional flavor!
Hi Lisa – I’d like to have mushrooms as well, do you think I could add them to the same pan or should I cook separately?
Hi Alex – You can probably toss them in towards the end as mushrooms cook pretty fast!
Who knew onions could be so delicious? Thanks so much for sharing this!
And so sweet! ;) You’re more than welcome Tayo. Happy you loved the recipe!
Oh my, these onions look so delicious! I love caramelized onions – it’s such a delicious addition to just about anything!
Agree! And if you make them early in the week you can save them in the fridge and top on anything (and everything). ;)
I agree! There is nothing like caramelized onions atop a great burger. Love your tips on getting the onions to caramelize just perfectly!
I’m glad you found my tips helpful Patty! The perfect golden color always makes me happy. :)
Oh wow! I have made these before but with different ingredients! Yours look so tasty and delicious. Not to mention easy as well. I will put these on my too cook list!!
Yes, I’m all about the simple approach to caramelized onions. There’s really no need to make a fuss with them, just cook them low and slow. :) Hope you enjoy!
Your post mentions a step-by-step tutorial video which could be found below but I cant seem to find the link??
Thank you
Hi Lisa – It seems like the video should be there! Your ad blocker might be on, so if is, make sure to pause it on my site so you can see all the tutorial videos :)
I like to caramelize onions and then add them to my dehydrator. Once they are dry, I store them in a jar. I break them up and use them as salad topping kind of like bacon bits. Everyone loves them.
Omg, I love this idea!! Thanks so much for sharing. I’ll definitely have to do that in the future. Brilliant!
Thank you for demystifying this process. I look very forward to trying this out soon.
You’re more than welcome Amy! I hope you enjoy them!