Caramelized onions are a great addition in many recipes, or for use as a condiment. They aren’t tricky, but they do take time to make! Follow the tips below for How to Make Caramelized Onions!
Caramelized Onions Recipe
Making caramelized onions are one of those essential cooking skills that will serve you well in life! They’re a great addition with many recipes, especially pies, but also are a classic condiment. The basics of it is that you cook a bunch of onions for a long time on the stove. Onions are naturally sweet so by cooking them for a long time you evaporate out all of the water until you are left with just the concentrated natural sugars within. They’re sweet and savory and quite delicious!
The longer you cook your onions, the sweeter and jammier they get. I prefer to still leave some moisture and body left in the caramelized onions, but if you prefer the really sweet reduced onions, I included instructions on how to achieve that.
How to Store and Freeze
Caramelized onions keep well in the refrigerator for about 5 days. This recipes makes about 4 cups. Freezing is a great option to make sure you always have some on hand. You can store them in any air tight container or plastic bag. Defrost in the refrigerator overnight before ready to use.
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How to Make Caramelized Onions
- Prep Time: 00:10
- Cook Time: 00:50
- Total Time: 1 hour
- Yield: 4 cups
- Category: Cooking Skills
Description
Caramelized onions are bursting with sweet and savory flavor and are a great addition to many recipes or as a condiment.
Ingredients
- 3 large onions (about 3 lbs. onions)
- 2 tablespoons of oil
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
Instructions
- Heat oil in a wide, heavy bottomed pan on medium heat. Add onions and cook for 10 minutes, stirring a few times to make sure all of the onions get contact with the pan and start to soften.
- Add pinch of salt and stir to combine. Lower the heat to medium low and let onions sit undisturbed for 20 minutes.
- Continue to cook for 15 more minutes at this point, stirring the pan every 5 minutes for a total of 3 times.
- Stir in balsamic vinegar and cook for about 5 more minutes. This is the point where the onions have the optimum texture and taste.
- If you’d like your onions to be completely reduced and jammy, cook for another 10-15 minutes, but this is optional!
Notes
- Caramelized onions keep well in the refrigerator for about 5 days or so. They also can be frozen for up to 3 months. When ready to use defrost overnight.
- Check out the body of the post for more information!
Keywords: how to make caramelized onions
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Great how-to! Easy to follow and yummy results. Used in prep for dinner tomorrow; Butternut Squash, Onion, & Feta pie!
★★★★★
Tis the season for that heart savory pie! Glad it was helpful and hope you LOVE the Bnut squash pie as much as I do 🙂