This quick Caramelized Onions recipe makes it easy to have a stash on hand at any time. They’re rich, flavorful, and perfect for serving on burgers, sandwiches, pizzas, or as toppings for appetizers.
Unlike other caramelized onion recipes, this one only takes about 30 minutes from start to finish. Keep reading for more tips, tricks, and step-by-step instructions.
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Quick Caramelized Onions
Even though they use just 3 ingredients, I felt like caramelized onions still deserved a full recipe and post. Sometimes the most simple things are the ones that feel the most intimidating. You aren’t alone if caramelized anything makes you decide against making a particular recipe. The fear of burning is real.
However—please hear me when I say that not only is this recipe incredibly easy, it also won’t take you hours to finish. All you need is about 30 minutes and you’ll have the most savory, rich, and flavorful condiment to use on burgers, sandwiches, pizzas, crostini—or to add to your favorite soups, dips, and so much more.
How it Works
Onions are actually loaded with natural sugars. And anything with sugar has the ability to caramelize if cooked low and slow over a period of time. When the thinly sliced onions are slowly cooked, the sugars in the onions are released and they begin to caramelize.
This creates an entirely different flavor profile from raw, grilled, or sauteed onions. They are rich, sweet, and super delicious.
How to Use Caramelized Onions
Looking for ways to use caramelized onions beyond burgers and sandwiches? Here are a few of my favorites:
- Stir caramelized onions into your favorite dip or hummus
- Toss into scrambled eggs or an omelet
- Melt into your grilled cheese sandwiches or quesadillas
- Add to soups and stews
- Serve in pasta or on top of homemade pizza
Ingredients You’ll Need
- Onions - yellow onions and white onions are my favorite because the flavor that you get from them once they are cooked is far superior. With that being said, you can caramelize red onions, too! Be sure to slice them nice and thin, and into roughly the same thickness so that they cook evenly.
- Olive Oil - I prefer to use olive oil for caramelized onions because it has a high smoking point and is less likely to burn than butter. With that being said, butter has great flavor so you could use half butter and half olive oil.
- Salt - salt is a key flavor component, but it also helps to draw moisture out of the onions. Be sure to salt generously at the beginning of the cooking process.
How to Caramelize Onions
- Slice the onions. Peel and slice your onions into thin, even slices.
- Cook the onions. Heat a large Dutch oven or cast iron pan over medium heat, then add the oil and heat until shimmering. Add the sliced onions and salt, cooking over medium low heat and stirring occasionally, for about 20-30 minutes. They should turn a deep, golden color.
- Serve. Remove from the heat and allow to cool slightly before serving on sandwiches, burgers, pizza, and appetizers. Enjoy!
Frequently Asked Questions
While you can caramelize any kind of onions, yellow onions and white onions are my favorites. The flavor that you get from them once cooked is incredible! They also break down nicely and will become soft a little quicker than red onions.
The time it takes for the caramelization process to happen really depends on the amount of onions you are cooking, how hot the heat is, and how large your pan is. In general, if you are following this particular recipe and caramelizing about 3-4 onions in a large Dutch oven over medium low heat, it should take between 20-30 minutes for them to turn a nice golden brown color.
Both oil and butter will work to keep the onions from sticking to the pan and add flavor, but they both have different properties and flavors to keep in mind. I like to use olive oil when making quick caramelized onions because quite frankly, it doesn’t burn as easily as butter.
If you want to reduce the heat a little and cook the onions for evenly longer, you could try using half butter and half olive oil. This will give you the rich flavor of butter while helping to keep it all from burning.
Yes! If you find that you use caramelized onions a lot in your cooking, you could make a large batch and freeze some. Store them in freezer bags or any other airtight and freezer-safe container for up to 2 months.
Storing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 5 days.
- Freezer: transfer cooled onions to freezer bags or another airtight container and store frozen for up to 2 months.
How to Make Caramelized Onions
Ingredients
- 2-3 Tablespoons Olive Oil
- 3-4 medium Onions white or yellow
- ½ teaspoon Salt
Instructions
- Heat a large dutch oven over medium heat. Add the olive oil and heat until shimmering, then add the onions and salt.
- Stir so they are all coated in the oil, then reduce heat to medium low. Cook, stirring occasionally, until they turn a deep, rich, golden hue—about 20 minutes.
- If needed, add a couple tablespoons of water occasionally to keep the onions from sticking to the bottom of the pot.
- Remove from the heat and allow to cool slightly before serving on sandwiches, burgers, pizza, and appetizers. Enjoy!
Nutrition
Recipes for Using Caramelized Onions
- Ranch Roasted Potatoes
- Homemade Beef Soup
- Loaded Baked Potato Soup
- French Bread Pizza
- Cheeseburger Sliders
- Hamburgers
- Best Baked Potatoes
- More Condiment Recipes
- More Veggie Side Dishes
This recipe for caramelized onions is quick, easy, and can be used for some many different dishes. They're sweet, rich, golden, and loaded with deep flavor.
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