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The Ultimate Guide: How to Perfectly Caramelize Onions (In Under 45 Minutes)

A close-up of a pile of rich, golden-brown caramelized onions served on a small white plate.
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Learn the onion cooking technique to transform sharp onions into sweet, golden brown onions with deep flavor. This simple recipe is the kitchen staple for making jammy onions for burgers, dips, or pasta.

Ingredients

Scale
  • 3 large yellow onions (or sweet onions), thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, for faster caramelization)
  • 2 tablespoons water or low-sodium broth (optional, for deglazing)

Instructions

  1. Prepare the onions: Peel and slice the onions thinly, aiming for uniform thickness.
  2. Start the heat: Place a large, heavy-bottomed skillet over medium-low heat. Add the butter and olive oil. Wait until the butter melts and coats the pan.
  3. Add onions and salt: Add all the sliced onions to the skillet. Sprinkle with salt. Stir to coat the onions evenly with the fat.
  4. Initial cook: Cook the onions uncovered for 10 minutes, stirring every few minutes. You want them to soften and start turning translucent. Do not let them brown yet.
  5. Lower heat and cook slowly: Reduce the heat to low. Continue cooking for 20 to 30 minutes. Stir the onions every 5 minutes. This slow cooking draws out the natural sugars.
  6. Encourage browning: If the bottom of the pan develops dark bits (fond), add 1 tablespoon of water or broth and scrape the bottom of the pan with a wooden spoon. This incorporates flavor back into the onions.
  7. Achieve color: Continue cooking until the onions reach a deep, rich, golden brown color and have a jammy texture. If you are using sugar, add it during the last 5 minutes of cooking.
  8. Finish: Remove the onions from the heat. They are now ready to use as a gourmet onion side dish or topping.

Notes

  • For the fastest results, use a pinch of sugar to help speed up the caramelization process, but traditional methods rely only on the onion’s natural sugars.
  • If you are making a large batch, use a wide, heavy-bottomed pot to allow the onions to cook in a single layer for even browning.
  • These caramelized onions store well. Cool completely, then keep them in an airtight container in the refrigerator for up to one week.
  • Use these smothered onions as a base for creamy onion dip or as a topping for your favorite comfort food pasta.

Nutrition

Find it online: https://kitchenslang.com/caramelized-onions-how-to-make-jammy-onions/