5 Ingredients or Fewer

caramelized onions

March 23, 2015
1 Ratings
  • Serves 12
Author Notes

With a honeyed sweetness and jam-like quality, caramelized onions are great on sandwiches, in omelets, or loaded on flatbreads! —garlic and zest

What You'll Need
  • 1 5 lb. bag yellow onions
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  1. Peel and thinly slice the onions. (save the roots and peels for making vegetable stock).
  2. Heat the dutch oven over medium heat and add the olive oil. Add the onions and cook gently, stirring for about 5 minutes to separate the rings of the onion and get them coated in the oil.
  3. Sprinkle on the salt and stir to combine. The salt will draw out the moisture in the onions. Cover with lid and reduce heat to medium low to continue cooking.
  4. Stir the pot every 15-20 minutes to assure that nothing is sticking to the bottom. If you see the onions browning -- the pan is too hot and you should reduce the heat. You want the onions to slump over the course of cooking. When they've given up all of their liquid, only then do they start to caramelize. Don't confuse "brown" with "caramel".
  5. Continue cooking until the liquid has evaporated and the onions take on a deep golden hue. The onions should be so tender that they almost fall apart and should be sweet.
  6. The cooking time will vary on the pot your using and the stove. Just keep checking on it regularly, stirring when necessary and not letting it stick to the bottom of the pot.
  7. 5 pounds of onions reduces to about 2 cups of caramelized onions. If you're not using it all at once, portion out and freeze the remainder in small containers until ready to use.

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1 Review

Fab August 2, 2023
I loved these caramelized onions. They are such a versatile ingredient with so many ways they can be used. I used them along with sautéed red bell peppers as a topping for pizza. I used fontina cheese instead of mozzarella and made my own tomato sauce. The tricky partis making sure the onions don't brown so I had to keep adjusting the flame lower and adding a couple of tablespoons of water to even it out. Great recipe!