Caramelized Onions

Their slow caramelization brings out their natural sugars, creating a rich, jammy texture and an intoxicating aroma that fills the kitchen.

Caramelized Onions

Caramelized onions are incredibly versatile. With a little patience, you can create a batch of caramelized onions that will add depth and flavor to your meals for days to come. Try topping them on burgers, hot dogs, bratwursts, pizzas, flatbreads, toast or bagels. Give this recipe a try and unlock the magic of caramelized onions!
Course Side Dish
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 servings
Author Cathy Nguyen


  • 2 tbsp olive oil, avocado oil or butter
  • 3 large yellow onions thinly sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • balsamic vinegar optional


  • Heat oil or butter in large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, about 10 minutes.
  • Reduce heat to low and season with salt and pepper.
  • Continue cooking, stirring occasionally, for about 30-45 minutes, or until the onions are deeply golden brown and very soft. If onions start to burn quickly or start sticking to pan, add more oil or butter.
  • If desired, add a splash of balsamic vinegar to deglaze the pan.
  • Taste and adjust seasonings as needed. Serve warm or at room temperature.


  • Don’t crowd the pan. Cook the onions in batches if necessary.
  • Be patient! Caramelizing onions takes time, but the low and slow method is key to achieving the best flavor and texture.
  • Don’t walk away from the pan! Stir the onions every couple of minutes to prevent them from burning.
  • Caramelized onions can be stored in an airtight container in the refrigerator for up to 3 days.

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