Add Caramelized Onions Recipe

Prepare the onions

Peel the onions and trim the root and stem ends. Cut each onion in half pole-to-pole, then slice each half into 1/8–1/4-inch (3–6 mm) thin slices. Aim for uniform thickness so they cook evenly.

Heat the pan

Place a large heavy-bottomed skillet or sauté pan over medium heat. Add the butter and olive oil. Heat until the butter is melted and the mixture is shimmering but not smoking.

Start cooking

Add the sliced onions to the pan and stir to coat with the butter-oil mixture. Spread the onions into an even layer and let them cook undisturbed for 2–3 minutes to begin softening and browning on the bottom.

Begin low-and-slow browning

Reduce heat to medium-low. Sprinkle the onions with the sugar and salt, which help draw out moisture and encourage browning. Stir every 4–6 minutes, scraping up any fond (browned bits) from the pan. If the onions begin to stick or brown too quickly, lower the heat further.

Deglaze as needed

After about 15–20 minutes, if the pan looks dry or the onions are sticking, add 2–3 tablespoons (30–45 ml) of water or stock and stir to deglaze, loosening the fond from the bottom. Continue to cook, stirring every 4–6 minutes.

Finish caramelizing

Cook the onions for 35–45 minutes total (depending on heat and pan), until they are a deep golden-brown and very soft. Taste and adjust salt/pepper. If you want a glossy, tangy finish, stir in the optional vinegar in the last minute of cooking.

Cool and serve or store

Remove from heat. Use immediately as a side or topping, or let cool to room temperature and refrigerate in an airtight container for up to 5 days (or freeze for up to 3 months). Reheat gently over low heat, adding a splash of water or stock if needed.