Learn how to make the best caramelized onions with just four simple ingredients. Rich, sweet, and golden brown, they’re the perfect way to add flavor to a variety of recipes like soups, pastas, sandwiches, and more!
The Best Caramelized Onions
In my opinion, caramelized white onions make pretty much everything taste better. In fact, I could eat them all on their own. There’s just something about the rich, sweet flavor I can’t resist!
So, recently, I’ve been whipping up sides to pair with all our meals. As it turns out, learning how to create perfectly caramelized onions is not hard to do.
That said, it does take a bit of time. You can’t rush this recipe, or it just won’t turn out right. However, it is super easy and well worth the effort if you ask me!
I’ll walk you through the whole process step-by-step so you can create the best caramelized onions right from the comfort of your own home.
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Caramelized White Onions Ingredients and Notes
- White Onions - I like to use white onions for a slightly tangier flavor, but sweet yellow onions work well, too.
- Oil - I use avocado oil for caramelizing onions because it has a higher smoke point than other oil varieties like olive oil.
- Sea Salt - This helps season the onions and pulls out some of the moisture, speeding up the caramelization process.
- Honey - This is optional but enhances the natural sugars in the onions and will add a touch of sweetness if the caramelized onions are being used in a sweeter recipe.
How to Make This Easy Caramelized Onions Recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare the onion. Slice the onions in half, and remove the outer layer. Then, cut them into slices about ⅛ inch thick.
Step 2: Sauté. Heat the avocado oil in a cast iron skillet over medium heat. Once it starts to shimmer, add the onions, and sauté until soft.
Step 3: Caramelize. Sprinkle the salt and honey over the onions, and mix well. Reduce the heat to medium-low, and continue to cook, stirring every few minutes until the onions are browned and caramelized.
Expert Tips
- I prefer to use a cast iron skillet because it helps to really brown the onions and provides a richer flavor than caramelized onions cooked with a non-stick skillet.
- The key to the best caramelized onions is to slowly let them brown while continuing to stir them so they don’t burn. If you aren’t going to be readily available in the kitchen for the duration of the cooking process, I don’t recommend trying to make these!
- If the onions start to stick to the bottom of the pan, add a little splash of water to help loosen them up. You may also want to add some oil if they continue to stick.
Frequently Asked Questions
Caramelized onions still feature all the nutrients regular onions contain. When cooked in healthy oil, they contain healthy fats, too! As a result, I consider them to be healthy. Of course, consult your doctor with any specific questions or concerns.
Use the onions as a topping with French onion soup, tomato soup, salads, or appetizers like goat cheese with honey and onion dip. Or, add them to main courses like quesadillas, tacos, or even a grilled cheese sandwich for a boost of flavor and nutrients.
Yes, you can store leftovers in an airtight container in the fridge for up to 1 week. Or, freeze them for up to 2 months. I like to freeze them in an ice cube tray for pre-portioned servings that I can quickly add to recipes.
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Recipe
Best Caramelized Onions
Equipment
Ingredients
- 3 white onions - large
- 3 tablespoon avocado oil
- ¼ teaspoon sea salt
- 2 teaspoon honey - optional
Instructions
- Slice the onion half and remove the outer layer. Cut onions into thin slices, about ⅛" thick.3 white onions
- Heat the avocado oil in a cast iron skillet over medium heat.3 tablespoon avocado oil
- Once the oil starts to shimmer, add the onions and sauté until soft, about 5 minutes.
- Sprinkle the salt and honey over the onions and mix well¼ teaspoon sea salt, 2 teaspoon honey
- Lower the heat to medium-low and continue to cook, stirring every few minutes, for 30 minutes until browned and caramelized. If the onions start to stick to the pan, add a little splash of water to help loosen them up. You may want to add some oil if they continue to stick.
Notes
- I use avocado oil for caramelizing onions since it has a higher smoke point.
- The honey is optional but will add a touch of sweetness if the caramelized onions are being used in a sweeter recipe.
- I prefer a cast iron skillet as it will really brown the onions and provide richer flavors compared to nonstick.
- The key to caramelized onions is to slowly let them brown while continuing to stir them so they don’t brown. If you aren’t going to be readily available in the kitchen for the duration of the cooking process, I don’t recommend trying to make these!
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