Caramelized Onions

dark caramelized onions

A little kitchen magic occurs when onions are cooked low and slow. Their natural sugars are drawn to the surface, turning a deep amber color and mellowing into rich, savory flavor with gentle sweetness. Although caramelizing onions is not a fast process, it’s easy to do and well worth the effort. They’re great on sandwiches, spooned into dips, added to salads, and much more.

Caramelized Onions
Makes about 1 cup
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  1. 1/4 cup butter
  2. 3 large onions, thinly sliced
  3. 1 tablespoon balsamic vinegar
  4. 1/2 teaspoon ground black pepper
  5. 1/4 teaspoon salt
  1. In a large skillet, melt butter over medium-low heat. Add onions; cover and cook, stirring occasionally, for 40 minutes.
  2. Increase heat to medium-high. Uncover and cook, stirring frequently, for 10 to 15 minutes or until onions are caramel colored.
  3. Remove from heat, and stir in vinegar, pepper, and salt. Use immediately, or let cool, cover, and refrigerate for up to 5 days.
Paula Deen Magazine
melting butter for caramelized onions
STEP 1: Melt butter over medium-low heat in a large, shallow skillet. Nonstick skillets aren’t recommended for caramelizing onions.
sliced onions in a skillet
STEP 2: Add onions, and stir to coat completely with butter.
lightly caramelized onions
STEP 3: Cover and cook, stirring occasionally, for 40 minutes. Onions will begin to turn light brown.
dark caramelized onions
STEP 4: Uncover and increase heat to medium-high; Cook, stirring occasionally, until onions are caramel colored. Stir in vinegar, salt, and pepper.