You'll love to know how to caramelize onions. Not only is it super easy, but they are incredibly delicious and can be used to greatly enhance hundreds of recipes. There are many ways to make them and my favorite is to use clarified butter.
We're creating an unbelievable, intensely rich, sweet flavored, caramel-colored, spreadable delicacy.
Some might say it's like gold. And others might say it's like candy. Either way, what everybody is trying to say is that they're super, super special!
Ingredients
- onion - I typically use brown onions. Any variety of onion can be caramelized.
- unsalted butter - It's important to use unsalted butter so you can control how much salt goes in a recipe.
There are Many Different Ways to Caramelize
- You can caramelize onions in 15 minutes, by browning their surface quickly.
- You can also use methods where you caramelize them in thirty minutes.
- It can be done in the oven, on a grill or on the stove.
- You can caramelize onions in olive oil, butter, clarified butter, bacon fat -- really most fats.
- You get my point -- there are many ways to do it, and different results can be reached with each one.
I'm going to share a method in which we'll learn how to caramelize onions very slowly on the stove. . . drawing all of their natural sugars to their surface.
What makes these caramelized onions special?
Although you can use olive oil, I love using clarified, unsalted butter to caramelize my onions. It adds flavor and the final result is almost spreadable.
Why clarified, unsalted butter for caramelized onions?
Butter has essentially three parts: butterfat, water, and milk solids. Milk solids can burn easily -- even at a low temperature. When butter is clarified, the milk solids (and water) are removed and all that remains is the butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing.
For cooking, I always prefer to use unsalted butter. You have more control over the final seasoning and flavor this way.
How to Clarify Butter (Quick Method)
- Add butter to a heavy-bottomed pot and turn the heat to low to melt the butter.
- Use a metal spoon to remove the milk solids from the surface.
- They will appear as a creamy colored foam. This is essentially a quick way to clarify the butter.
- The butter should appear clear once the milk solids are removed. It's okay if a few spots remain.
For this method of making caramelized onions, the raw onion slices are added at this point.
I love watching a pot full of bright white onions slowly transform to contain only a thin layer of deep caramel, cooked onions. It's a little like magic!
(More detailed instructions are below.)
Uses for Caramelized Onions
- in all kinds of appetizers
- mixed into soups
- in sandwiches (they're especially delicious in grilled cheese)
- in wraps
- in a stir-fry
- on pizza
- in tarts
- in quiche, frittatas, scrambled eggs
Recipes with Caramelized Onions
- Red Potato Appetizer
- Smashed Potato Casserole
- Stuffed Honeynut Squash
- Onion Mushroom Casserole
- Grilled Sausage Portobello Mushroom Pizza
- Grilled Avocado with Bacon Compote
Enjoy!
Caramelized Onions
Ingredients
- 3 large onions, peeled and thinly sliced
- ¼ cup unsalted butter
- salt and pepper
Instructions
- Clarify the butter. Add the butter to a large heavy-bottomed pot and turn the heat to low. Melt the butter. Use a metal spoon to remove the milk solids from the surface, which will appear as a creamy colored foam. This is essentially a quick way to clarify the butter. (The butter should appear clear once the milk solids are removed. It's okay if a few spots remain.)
- *Please note that the times listed could vary slightly, depending on the thickness of your pan and how high or low the heat is. Caramelize the onions. Turn the heat to medium-high and add all of the onions. The entire caramelization process will take about 1 hour and 15 minutes to 1 hour and 45 minutes.During the first 15 minutes, stir the onions every couple of minutes (I like to use metal tongs at this early point). For the second 15 minutes, turn the heat to medium and continuing stirring, but not as often -- maybe every 4 minutes or so. After about 30 minutes, they should be very soft and the bottom of the pan and some of the onions should be browning a bit.Now lower the heat to low. At this point, the onions should be periodically stirred with a wooden deglazing spatula. Every so often the bottom and sides of the pan will begin to brown. This is what you want! Use the deglazing spatula to work that back into the onions. After about 1 hour and 15 minutes, the onions will have reduced in size a lot and be very brown.
- Season to taste with salt and pepper. (Here's how to season to taste.)
NOTES
NUTRITION
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Eha
Huge smile - If one is born in Scandinavia or the Baltics learning to caramelize onions is probably the first thing a little 4-5 year old would be cook is taught to do ! With the abysmal lack of spices and only a few herbs in use, what else would bring on the flavour ?! Admittedly, as a nutritionist, one uses the methodology less often in this day and age but for me it usually is a matter of half butter and half oil . . . . smiling memory that for many years as a child I thought that 'sibulaklops', ie beef escalope topped with caramelized inions, was the only decent way to cook beef outside the meatball or -loaf route 🙂 !
valentina
Eha, I love that little kids were learning how to caramelize onions, and as a way to flavor. I often use have butter and half oil, too -- or sometimes just the olive oil. All depends on my mood. ;-)Thank you for this fun comment. ~Valentina
Kathy @ Beyond the Chicken Coop
Your step by step directions are great! Making caramelized onions is such a great idea and I love that these can be done fairly quickly!
valentina
Thanks, Kathy. Hope you have a great weekend. 🙂 ~Valentina
2pots2cook
So grateful to see how easily this delicacy can be done from scratch ... special thanks for step by step photos. Enjoy your weekend dear ! 🙂
valentina
Thanks! I hope you have a wonderful weekend, too! 🙂 ~Valentina
sippitysup
Just like jelly. Sweet and savory onion jelly! GREG
valentina
Yep! Thanks for visiting, Greg! 🙂 ~Valentina
David Scott Allen
Lovely tutorial! I appreciate that you give lots of options for both method and fat!
valentina
Thanks, David. I must say, they sure are tasty in bacon fat. 🙂 ~Valentina
angiesrecipes
My favourite! I love those back to basics posts. I am going to make some with bacon fat today too. Thanks, Valentina.
valentina
Oooooh yummy! Thanks, Angie. 🙂 ~Valentina
Lia
Trying it tonight. Going to make some savory Bacon, onion, Ranch dip... these caramelized Onions are KEY. thanks so much for sharing!
valentina
Thank you, Lia. Oh my goodness, your dip sounds absolutely FABULOUS! Enjoy. 🙂
Diane {Created by Diane}
YUMMY! I love caramelized onions, great post!
valentina
Thanks, Diane! 🙂
averagebetty
Great photos and step-by-step! I like the clarified butter tip, too! I've always used olive oil...
valentina
thanks ladies! 🙂
Shef from Shef's Kitchen
I love your description of eating it with a spoon! I also haven't tried caramelizing onions yet with ghee (you doing it with clarified butter reminded me of that). I use caramelized onions in a perhaps unusual way: garnishing chicken biriyani! Great post and great step by step directions!