Caramelised onion recipe
The caramelized onions are a delicious addition to any dish. This ingredient will elevate your cooking to the next level. You’ll learn how to make delicious caramelized onions using your stovetop easily.
Marina Delio from Yummy Mummy Kitchen shared her secrets to caramelizing onions.
We went to a burger restaurant one evening when my daughter was 3. My little gourmand requested caramelized onions when the server asked her if she wanted a kid’s burger plain. Our server was surprised, but when you stop to think about it, there is so much to love about caramelized onion. Even if your three. Once cooked, the onions release their spicy notes and tear-inducing gases and leave sweetness. Find out more about onions!
The process takes a long time, but it’s straightforward. It will take about an hour to make, but it is worth it. Most likely, you already have all the ingredients in your pantry. You only need a few onions, butter or olive oils, and vinegar. Let’s get started!
Yellow, white, or red onions.
3-4 tablespoons of butter, olive oils (or a mixture).
Salt is a pinch.
Red wine vinegar or balsamic vinegar can be substituted for one tablespoon.
Select Your Onions
I use primarily yellow onions, but you can also use white or purple. You can caramelize as many onions as you want. Two to three onions are enough for a large pan. Remember that the onions cook down a lot, and leftovers can be refrigerated.
Slice your Onion
Remove the root and stem ends of the onion. Next, cut the onion in half and into thin slices. It should naturally separate the onion into half rings.
Melt Butter on a Skillet
Add 3 to 4 tablespoons of fat to a large skillet on medium heat—butter and olive oil work. I use butter and olive oil because the butter gives a rich flavor, while the olive oil can withstand higher temperatures without burning.
Add the Onions with a pinch of salt
Salt will not only season the onions but also pull some moisture out and speed up the process.
Slowly cook the onions. Do not rush. Tongs make it easy to turn onions at the beginning of the process. Don’t worry about the exact timing. Just hang or stir them until they are evenly softened and browned.
Continue to stir the onions, and watch them turn white into a golden brown.
If the onions are stuck to the bottom, you can deglaze the pan with a tablespoon of balsamic or red wine vinegar. Balsamic vinegar is my favorite because it complements onions so well. Deglazing will not only remove tasty, sticky bits but will also add flavor to your caramelized onion.
Continue to stir the onions until you reach the desired color. Enjoy immediately or keep in the fridge for up to 4 days.
How to use caramelized onions
You can use your caramelized onion to flavor any dish, such as burgers. Try these caramelized onion recipes.