‘ How to make Caramelized Onions in 3 easy steps. Join us in breaking down the best way to make Caramelized Onions in the most delicious way imaginable! ‘
There’s really not enough kind words I can say about our dear friend caramelized onion. So sweet, sticky and rich it’s the perfect side serving to, well, literally anything! And that includes a large dessert spoon straight from the jar as well by the way. The best thing? Caramelized onions are the EASIEST things to make.
In fact so easy, that for a basic batch of caramelized onions all you need is a pan and some oil. Onions cooked on low heat over time release sugar, which in turn caramelizes. Sounds great right? BUT, through the unimaginable amounts of caramelized onions I’ve cooked up over time, I have picked up a few tips and tricks along the way to truly offer the best caramelized onions recipe.
How to make Caramelized Onions
1. Slice ’em up and coat them in butter
After you’ve cried a river from slicing the onions (just not into the pan, we don’t want excess moisture), chuck them in the largest non-stick pan you’ve got with a good pinch of salt and some butter. Slow cooking in butter gives the onions a gorgeously rich flavour. A lot of people use olive oil because it’s got a higher smoking point, but I find that as long as your pan is non-stick and you’re cooking low and slow you won’t have a problem.
Another magic ingredient is thyme. Onion and thyme is a combo that’s SO underappreciated. You can either finely chop or just chuck them straight in and scoop out the stalks later. Adding thyme produces a blast of aroma that takes these caramelized onions through the roof.
2. Time and Thyme
By this point your thyme will have infused beautifully with most of the leaves falling off into the onions. Dig out those stalks and check out how brown those onions are already. Now, here’s where people get too excited, remember ‘quick caramelized onions’ are not a thing. When the onions look like the above pic they are cooked, not caramelized. They’ve started releasing sugar and now we need to caramelize it, which unfortunately means more time.
3. Welcome Balsamic Vinegar and Brown Sugar to the party
Balsamic vinegar and onion is already a match made in heaven, but by adding it to the caramelized onions it helps balance out the sweetness with a little hit of acidity. It’s also great in deglazing the bottom of the pan where there’s heaps of flavour. The brown sugar will help along with the caramelization process. After adding these and cooking for a little longer you’ll have some beautifully rich, soft, sticky and sweet caramelized onions, just like above and below.
Now the vigilant among us will notice something rather tasty looking the the corner there. Let’s take a closer look..
Just an innocent slice of bread ‘n’ butter with some caramelized onions. Got a bit peckish whilst shooting and thought I’d treat myself, all okay at this point. And then this happened..
Like, it was almost like I was possessed by the onion. I had totally forgotten I had some brie leftover in the fridge and it all just happened to fast!
But sweet jesus it was literally the best thing that’s ever happened to me. PLUS as if I was ever going to screw the top back on the of the jar with all that onion overflowing.
All in all, there’s a few common mistakes to avoid when making the best caramelized onions. Aim for a non-stick pan, cook over low and give these onions plenty of time. A few tricks to really enhance these onions is to add butter for a heavenly rich flavour. Add balsamic vinegar to balance out the sweetness and deglaze the pan. Finally add thyme to really take these caramelized onion to the next level.
Full recipe below and if you’re not in a food coma I’ll catch you on the next post!
Cue: How to make caramelized onions
How to make Caramelized Onions in 3 easy steps. Join us in breaking down the best way to make Caramelized Onions in the most delicious way imaginable!
- 2.2 lbs (2kg) White Onions, sliced
- 3 sprigs Fresh Thyme
- 2 tbsp Butter
- 1/3 cup (67g) Brown Sugar
- 1/4 cup (59ml) Balsamic Vinegar
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
Melt your Butter over low heat into a suitably sized non-stick pan and mix in your onion slices. Once fully coated, stir in your Salt, Pepper and Thyme.
Stir occasionally ensuring an even cook for all the slices. After around 20-25 mins they will begin turning brown and releasing sugar. At this point add in your Brown Sugar and Balsamic Vinegar. Keep on low heat.
Cook for a further 25-30mins, stirring occasionally until dark brown and sticky. Eat hot or store in a tightly sealed jar in the fridge for up to a week.
a) You can either finely diced the fresh Thyme or just throw them in whole, allow them to infuse and remove the stalks at the end.
b) Timings will depend on the type/size of pan and amount/age of onions. But as long as you're cooking low and slow then you won't go wrong.
c) This recipe will make around 2 cups of Caramelized Onion. Nutritional guidance is based on 1/4 cup i.e 8 servings.
A scoop of these Caramelized Onions would go perfectly with some Mini Cheese and Chive Pinwheels don’t you think? Or if you’re more of a scoop from the jar kinda person, check out my Homemade Baked Tortilla Chips!
Cheers guys, this has been ‘ How To Make Caramelized Onions ’ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂