Perfect Caramelized Onions

Isabella

This Caramelized Onions recipe teaches you how to slowly transform simple onions, butter, and salt into a deeply golden, sweet, and savory ingredient. With patience and proper technique, you’ll create silky, richly flavored onions that elevate everything from burgers and pasta to soups and dips.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 4 servings

Course: Condiment, Side Dish

Cuisine: American, French

Ingredients Method Notes

Ingredients

Core Ingredients

2 large yellow onions peeled, about 1 pound total
2 tbsp unsalted butter
kosher salt to taste

Optional (As Needed)

low-sodium chicken broth or water used only if the pan becomes too dry

Method

Halve the onions through the root end. Remove the root core by cutting a small V-shaped notch so the slices separate easily.
Slice each onion half lengthwise into even slices about 1/8 to 1/4 inch thick for uniform cooking.
Place a large skillet over medium heat. Add the butter and let it melt completely until gently sizzling.
Add the onions gradually in batches, stirring gently as they soften. Season lightly with a pinch of kosher salt.
Reduce heat to medium-low and cook for 15–20 minutes, stirring every few minutes, until the onions are soft and lightly golden.
Continue cooking another 15–20 minutes, stirring regularly, as the onions deepen in color. Lower heat if browning too quickly.
If the pan becomes dry or onions begin sticking, add a small splash of broth or water to loosen the browned bits.
For very dark, jammy onions, cook an additional 10–15 minutes, stirring frequently to prevent burning.
Remove from heat, allow to cool slightly, and use immediately or store for later use.

Notes

Caramelizing onions requires patience and low heat—rushing the process leads to burning instead of sweetness. A wide, heavy-bottom pan works best, and butter adds richness that oil alone cannot provide.