Sweet, savory and jammy, the BEST Caramelized Onions are simple to make and a terrific addition to many of your favorite dishes. Amp up a grilled cheese sandwich or top a burger, make a big batch to keep on hand to jazz up just about any dish.
I feel like this recipe is kind of a cop-out….like telling you how to make a sandwich. But really, there is a technique to making the best Caramelized Onions and when done correctly you are rewarded with something short of miraculous. I love to slow cook things…like braised beef or slowly stewed chicken. There’s something therapeutic about coaxing out the flavor of a food slowly….lovingly…..methodically. Stirring at just the right time, cooking over just the right temperature and using just the right ingredients.
When you learn to make the best Caramelized Onions with just a few humble ingredients, you will be amazed at how flavorful your onions will actually become. Sweet, jammy and buttery. The key is not really in the ingredients but in the time it takes to cook them. To fast and you have fried onions…with a slight bitter char from the pan. I like to start with a combination of really fantastic olive oil and a bit of butter. The butter adds a rich flavor which is tempting to use just on it’s own…but the oil is necessary to keep the butter from burning or browning too quickly. Plus, I love the earthy, mellow flavor it adds to the recipe.
I like to caramelize about 3-4 onions at a time….it sounds like a ton but it will cook down to about a cup of caramelized onions when you’re done.
Cook the onions over medium heat for about 10 minutes, stirring occasionally until they begin to soften.
Continue cooking, and stirring every 5-10 minutes or so, until the onions begin to brown scraping up any brown bits that begin to form on the bottom of the pan.
Before you know it….voila, the BEST Caramelized Onions ever. Perfect for topping your favorite French Dip Burger or just a cracker for an easy appetizer. They’re also the base for my favorite soup on the planet!!! So, see…maybe this wasn’t a cop out post…maybe this was the beginning of a beautiful life together. You and the onions, of course. 🙂
- 3-4 yellow onions (Vidalia work best), sliced 1/8 inch thick
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons red or white wine
- kosher salt
- Heat the oil and butter in a large pot over medium heat.
- Add the onions and stir to coat.
- Cook the onions, stirring every 5-10 minutes until softened and deeply caramelized, approximately 1 hour cooking time total.
- Stir in the wine and scrape the bottom of the pan to release the brown bits. Cook for an additional 10 minutes.
- Season with salt, to taste.
Onions can be made up to 5 days in advance and refrigerated in an airtight container. Alternatively, the onions can also be frozen in an airtight container for up to 2 months.