Making caramelized onions is one of those really simple skills that you can come in handy… especially when you’re trying to elevate those simple dishes. They’re my best friend when it comes to making burgers, paninis and savoury tarts!
Step By Step Breakdown
Step One : Thinly slice a white onion as thinly and even thickness as you can. The thinner you slice them, the faster they will caramelize. However, it’s more important that each slice is approximately the same thickness so that they all get equally caramelized.
Step Two : Add a bit of olive oil and butter to a saucepan with the sliced onions. Now, it’s time to just cook them on a low-medium setting (if you have 10 settings, I would go between a 2-4). Use a spatula to keep moving them down… all you’ll need now is patience.
Step Three : Once the onions start to wilt and look like the picture below, add a pinch of sugar and a pinch of salt. Mix it up and keep moving the onions around on low-medium heat.
Step Four : Keep moving the onions around, and about 10-15 minutes later they should start to brown like the picture below. Once they’re around this color, they’re “blonde” and you can definitely kill the heat and use them. However, you won’t really get the taste of sweet, umami caramelized onions. I like to keep them going.
Step Five : Around 30 minutes in, the onions should look like this. They’re noticeably browned, about a third of the volume and if you taste it, it’ll be sweet. This is the point where I will kill the heat and start using them. Some people will let it keep going but I usually lose patience by this point and like the taste anyways!
How To Make Easy Caramelized Onions
Description
Making caramelized onions is one of those really simple skills that you can come in handy… especially when you’re trying to elevate those simple dishes. They’re my best friend when it comes to making burgers, paninis and savoury tarts!
Ingredients
- White Onion, thinly and evenly sliced
- 1–2 tbsp butter and/or olive oil per 1 onion
Instructions
- Step One : Thinly slice a white onion as thinly and even thickness as you can. The thinner you slice them, the faster they will caramelize. However, it’s more important that each slice is approximately the same thickness so that they all get equally caramelized.
- Step Two : Add a bit of olive oil and butter to a saucepan with the sliced onions. Now, it’s time to just cook them on a low-medium setting (if you have 10 settings, I would go between a 2-4). Use a spatula to keep moving them down… all you’ll need now is patience.
- Step Three : Once the onions start to wilt and look like the picture below, add a pinch of sugar and a pinch of salt. Mix it up and keep moving the onions around on low-medium heat.
- Step Four : Keep moving the onions around, and about 10-15 minutes later they should start to brown like the picture below. Once they’re around this color, they’re “blonde” and you can definitely kill the heat and use them. However, you won’t really get the taste of sweet, umami caramelized onions. I like to keep them going. *If the onions start to dry out, add a splash of water now and then to keep them jammy.
- Step Five : Around 30 minutes in, the onions should look like this. They’re noticeably browned, about a third of the volume and if you taste it, it’ll be sweet. This is the point where I will kill the heat and start using them. Some people will let it keep going but I usually lose patience by this point and like the taste anyways! I love to finish it off with a squeeze of balsamic glaze but that’s completely optional.