How to make Caramelized Onions

I adore caramelized onions. Naturally gluten free, they add such a depth of flavor and richness to a dish. Perfect for a burger, mac and cheese, with steak, quiche, and more. Let's dive into how to make caramelized onions!

Let me just start with saying that I loveeeee caramelized onions. It is kind of ironic in a way because my father is super sensitive to smells and often wouldn't allow onions to be cooked in the house. If you are thinking, "man, what a sad thing", you would be right. As soon as I moved in with Josh, I started really digging into my love of onions again. I always would order something at a restaurant If it had caramelized onions on it. I never really knew how to make them, but now, I do, and boy it is so easy.

Tip:
Caramelized onions and sautéed onions are not the same

The big difference between the two is the amount of time that the onion actually spend in the pan. My recipe for caramelized onions is a pan recipe, however, there are some who prefer to make theirs in a slow cooker and or in the oven. Sautéed onions will brown up in the pan in a few minutes and retain a lot of their sharp onion flavor whereas caramelized onions take quite a bit longer, have a more caramel and sweet flavor when they are finished.

What do you need to make this?

1. 3 onions (I like vidalia onions)
2. 1 tablespoon of balsamic vinegar
3. 2 tablespoons of oil - pretty much any oil will work here. Some oils are likely to burn faster such as olive oil, so, using a canola, vegetable, and or grapeseed might work best for you.
4. Kosher Salt!

Why no butter in this recipe?

It is vegan (no animal products of any kind), gluten free, dairy free, egg free, nut free, and still delicious. It is also keto friendly!

How do you make caramelized onions?

1. You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
2. Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
3. You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!

Troubleshooting:
Why won't my onions caramelize?

It is possible that you are using the wrong kind of oil. Oils like Olive Oil and Peanut Oil have a tendency to burn a lot faster. It is why they are not used as a deep frying oil. It is also possible that you have your burner too high. Each oven is different, and I know that is super frustrating (I have an oven that tends to differ from regular suggested temperatures) but it is important to make sure that the onions never go above medium. Caramelized onions are a labor of love and take time when you are making them on the stove.

How do I store my caramelized onions?

They will keep in the fridge for 4-5 days! So, you can definitely make them in advance. You can also freeze them! Store in an airtight container and or plastic bag. Like most frozen things, I definitely recommend that you defrost it in the fridge over night before you plan to use them.

Looking for something similar?

This recipe for me is definitely a blending of sweet and savory. Check out some similar recipes!

Butternut squash salad click here
Fish Soup click here
Summer Quiche click here
Moroccan Salmon click here
Mediterranean Orzo click here

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