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Caramelized Onions
Caramelized onions are cooked low and slow until deeply golden, transforming their sharp bite into a rich, sweet-savory flavor that adds depth and warmth to everything from burgers to pastas.
Ingredients
- 3 pounds sweet vidalia or standard yellow onions
- 2 tablespoons avocado or neutral oil
- 2 teaspoons kosher salt
- 1 teapsoon fresh cracked black pepper
- 1 cup water, as needed
Instructions
- In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the sliced onions along with a generous pinch of salt and a few cracks of black pepper. Give them a good stir and cook uncovered for about 4 to 5 minutes, just until they start to soften.3 pounds sweet vidalia or standard yellow onions, 2 tablespoons avocado or neutral oil, 2 teaspoons kosher salt, 1 teapsoon fresh cracked black pepper
- Reduce the heat to medium and continue cooking the onions, stirring occasionally. As they begin to break down and deepen in color, you’ll want to stir more frequently to keep them from sticking or burning. Don’t rush the process—true caramelization takes time, usually between 45 minutes and just over an hour.
- As the onions darken and the fond (the browned bits) builds up on the bottom of the pan, splash in a tablespoon or two of water to loosen it and keep things from burning. Use a wooden spoon to scrape it all up—this adds tons of flavor. Keep deglazing as needed until the onions are soft, jammy, and a deep golden brown.1 cup water, as needed
- Once they’re done, remove from the heat, let cool, and store in an airtight container in the fridge. They’ll keep for up to two weeks—or longer in the freezer—ready to bring rich flavor to whatever you’re cooking.
Notes
Make-Ahead & Storage Tips: Once cooled, caramelized onions can be stored in an airtight container in the fridge for up to two weeks. For longer storage, freeze them in small portions using containers or freezer bags—perfect for grabbing just what you need later on. They’ll keep well in the freezer for up to three months.